General Description:The woodcock (Scolopax minor and Scolopax rusticola) is a small juicy bird that is prized in Europe, Asia, and North America for its delectable flesh. The European woodcock ranges from northern Spain and Britain to Siberia and Japan, and it is considered the king of game birds. Its smaller namesake, the American woodcock, is also highly esteemed and lives in woodland areas of the eastern United States. In both France and America, woodcock may be hunted and eaten, but not sold. Though rare, woodcock is a gourmet’s delight because of its rich, tangy flavor, gained through a diet that includes aromatic herbs and berries. In classic French cuisine, woodcock is hung for 4 to 8 days and then used to make pâté; these days it is generally not hung, but rather roasted either dressed or complete with entrails except for the gizzard, which is not edible.

Characteristics:Woodcocks have intensely flavored, lean dark meat. They are usually roasted, often without first being cleaned, since the entrails minus the gizzard are deemed to be essential to this bird’s flavor. Their heads are normally left on for cooking.

Amount to Buy:A young and tender bird will have a flexible bill.

Amount to Buy:Woodcocks weigh 6 to 8 ounces each, dressed. Allow one woodcock per person.

Storage:Store woodcocks at a temperature just above freezing for at least 48 hours before cooking to help tenderize them.

Preparation:

1. Pluck the bird, if necessary, and remove the entrails if desired (leaving head on).
2. Place thyme sprigs, juniper berries, salt, and pepper inside the cavity, then cover the breasts with bacon or pork fatback. Tie with butcher’s string to keep its shape, and then season on the outside.
3. Brown on all sides.
4. Roast at 400°F for 10 to 15 minutes, or until no more than medium-rare. (The juices should run reddish-pink.)
5. Remove from the pan, cover with foil, and allow to rest 10 minutes.
6. Toast 1 slice of bread for each woodcock. Sauté the giblets and entrails (discard the gizzard) along with diced onion, pancetta, and foie gras and chop up together. Spread the mixture on toast and serve with sliced woodcock on top.

Flavor Affinities:Allspice, bacon, capers, cayenne, chestnuts, foie gras, lemons, nutmeg, pancetta, port, truffles, white wine.