📝 About This Recipe
A pinnacle of classical French haute cuisine, Salmis de Bécasse is a sophisticated preparation where woodcock is roasted briefly and then finished in a rich, complex sauce made from its own carcass. Known as 'The Queen of the Woods,' the woodcock offers a deep, gamey flavor that is amplified by a reduction of red wine, shallots, and the traditional inclusion of the bird's 'interior' for unmatched depth. This dish represents the ultimate tribute to the hunter’s harvest, delivering a velvety texture and an aroma that defines the autumn season in France.
🥗 Ingredients
The Birds
- 2 pieces Woodcock (Bécasse) (plucked, singed, with heads kept on; traditionally not drawn until after initial roasting)
- 30 grams Unsalted Butter (softened)
- Salt and Freshly Cracked Black Pepper (to taste)
For the Salmis Sauce
- 250 ml Dry Red Wine (a good quality Burgundy or Bordeaux)
- 2 pieces Shallots (finely minced)
- 2 tablespoons Cognac (for deglazing)
- 200 ml Game Stock or Brown Veal Stock (high quality, gelatinous)
- 2 sprigs Thyme (fresh)
- 20 grams Cold Butter (cubed, to mount the sauce)
The Gratin Croutons (The 'Farce')
- 2 thick slices Sourdough or Brioche (cut into rectangles)
- 50 grams Foie Gras Mousse or Chicken Liver (to enrich the bird's trail)
- 2 tablespoons Clarified Butter (for frying bread)
👨🍳 Instructions
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1
Preheat your oven to 220°C (425°F). Season the woodcocks generously with salt and pepper, and rub the skin with softened butter.
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2
Place the birds in a roasting pan and roast for 10-12 minutes. The goal is to keep the breast meat 'saignant' (rare/rosy) while starting the cooking process.
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3
Remove the birds from the oven. Carefully carve off the legs and the breasts (suprêmes). Set these aside on a warm plate and cover tightly with foil.
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4
Remove the 'trail' (the intestines) from the carcasses—in traditional French cuisine, this is the most prized part. If you prefer a milder version, you may omit this and use extra foie gras.
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5
Chop the remaining carcasses and necks into small pieces using a heavy knife or kitchen shears.
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6
In a sauté pan over medium-high heat, brown the chopped carcass pieces in a little butter until deeply caramelized.
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7
Add the minced shallots and cook until translucent. Pour in the Cognac and flambé carefully with a long match.
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8
Add the red wine and thyme. Bring to a boil and reduce the liquid by half, scraping the bottom of the pan to release the 'suc'.
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9
Add the game stock and simmer gently for 15-20 minutes until the sauce has a syrupy consistency.
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10
While the sauce simmers, finely chop the bird's trail (and/or liver/foie gras) into a paste. Season with salt and a drop of Cognac.
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11
Fry the bread slices in clarified butter until golden and crisp. Spread the liver/trail paste onto the hot croutons and place them under a broiler for 1 minute.
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12
Strain the sauce through a fine-mesh chinois into a clean pan, pressing hard on the solids to extract every drop of flavor. Discard the bones.
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13
Whisk the cold butter cubes into the sauce over low heat to create a glossy finish. Do not let it boil again.
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14
Place the reserved breasts and legs into the sauce for 2-3 minutes just to warm them through—do not overcook the delicate meat.
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15
Arrange the birds on the warm croutons, spoon the rich sauce over the top, and serve immediately.
💡 Chef's Tips
Never overcook the woodcock; the breast meat must remain pink and supple to avoid a metallic taste. If you find the trail too intense, blend it with an equal amount of foie gras for a smoother, more approachable 'farce'. Use a high-quality wine you would actually drink; the sauce is a reduction, so any flaws in the wine will be concentrated. Ensure your plates are very warm before serving, as game meat cools down rapidly. If the sauce is too thin, whisk in a teaspoon of cornstarch mixed with cold water, though a natural reduction is always superior.
🍽️ Serving Suggestions
Pair with a mature Burgundy (Pinot Noir) or a robust Pomerol to complement the gamey notes. Serve alongside a simple purée of celeriac or parsnips to provide a creamy, earthy contrast. Wild mushrooms, such as chanterelles or porcini sautéed in garlic and parsley, make an excellent side. A garnish of fresh watercress adds a peppery brightness that cuts through the richness of the sauce. Finish the meal with a simple green salad dressed in a sharp vinaigrette to cleanse the palate.