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Non-illustrated recipe

Whisky-Flambed Woodcock Birds

  • For : 4 servings
  • Time : 35 minutes
  • Difficulty : easy

Ingredients for Whisky-Flambed Woodcock Birds :

  • 2 feathered but unemptied woodcock birds
  • 60 g butter
  • 1 lemon
  • 1/2 glass whisky
  • salt
  • pepper

Technical stages for Whisky-Flambed Woodcock Birds :

  • Seal the birds for 10 minutes in a large pot with butter and over strong heat. They must still be rare. Season with salt and pepper.
  • Cut each woodcock in two and keep the inside that you will finely chop.
  • Put the pieces back into the pot over medium heat. Moisten with whisky and flamb.
  • Add the chopped offals and cooking juices to the sauce. Give it a last boil and serve the woodcock birds coated with their sauce.
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The essentials

To make this recipe, some of these items will be required:

Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 23.80 Euro
Larousse des cuisines régionalesLarousse des cuisines régionales 36.00 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro