I’m glad you liked it.
The fat on a migrating woodcock is sublime. It is similar to butter, but not quite. When it melts, it looks like butter fat.
For those that score the breast of a fresh plucked duck, and then slowly render out the fat to generate a crispy skin, the rendering of fat from a wood cock is similar.
It is quite a timing effort to get the roasted woodcock out of the oven to rest, and then before it cools off, get the sauce made from the trail. It’s truly an all hands on deck moment.
The first time you do it, it can be a real cluster.
I was surprised they didn’t pick out the brain with the lower beak, and eat it like a little creamy nugget.
