Wild Duck and Woodcock Breasts Platter

 

Wild duck and woodcock breasts with cheesy potatoes

Wild game of many different types are often incorporated together in pies - or perhaps terrines - but in this instance, I simply took two distinct types of game and cooked and served them in what I believed would be a complementary fashion. It was a couple of weeks ago now that I was fortunate enough to obtain some end of season wild duck and woodcocks and this is one of the dishes I came up with.

Cook Time

Prep time: 45 min (includes boiled potato cooling time)

Cook time: 45 min

Ready in: 1 hour 30 min

Yields: 1 serving

Ingredients

• 1 medium sized, baking type potato
• Salt
• 1 skinless wild duck breast
• 2 skinless woodcock breasts
• Black pepper
• Vegetable oil for frying
• 4 Brussels sprouts
• 2 slices of Scottish cheddar cheese, approximately same size as potato slices
• 1 farm fresh duck egg (or chicken egg, as fresh as possible)
• 2 tablespoons white wine vinegar
• Pinch of dried dill to garnish poached egg
• 2 teaspoons onion chutney (or similar, as desired)

Method

Wash the potato but do not chop or peel. Add to a pot of cold water and bring to a simmer for 30 minutes. Drain and set aside to cool.

Wild goose breast is put on to fry

When the potato has been cooling for about 15 minutes, pour a little oil into a medium frying pan. Season the duck breast with salt and pepper and put it on to fry over a medium heat for 5 minutes each side. It is important to time this and not simply go by an approximation. This cooking time has been tried and tested many times and you do not want to overcook the meat as it will very quickly become tough and unpalatable.

Woodcock breast are added to frying pan with duck

When the duck breast is turned, season the woodcock breasts and add them to the pan to fry for 2.5 minutes each side.

Add the sprouts to a pot of boiling, salted water and simmer for 10 minutes.

Cut the potato in half lengthways. Trim a thin slice off the skin/curved edge of each potato half that it can lay flat in the frying pan.

Potato discs are fried in meat juices

Lift the breast and woodcock breasts to a holding plate and cover with foil. Allow to rest for 5 minutes. Lay the potato halves in the still hot pan with the larger flat area sides down first. Fry on medium to high for 2.5 minutes each side.

Add a couple of inches (5cm) of cold water to a small saucepan with the white wine vinegar. Put on to a high heat until the water starts to simmer. Do not add salt to the water.

Cheese slices are laid on frying potato slices

When the potato slices are turned in the frying pan, lay a slice of cheese on top of each one, season with a little black pepper and complete cooking in this way.

Break the duck egg carefully into a glass or cup. Hold the glass just above the simmering water (don't let it touch the water!) and gently pour the duck egg into the water in one smooth, fluid movement. Adjust the heat to simmer as gently as possible for 3.5 minutes. 

Duck breast and cheesy slices are plated

Lift the rested duck breast to the centre of an oval plate as shown and lay a cheesy potato slice at each end.

Woodcock and sprouts are added to platter

Drain the sprouts at your sink through a colander. Lift the woodcock breasts to a chopping board and cut in half at a slight angle with a carving knife. Lay two halves as shown on each cheesy potato slice. Arrange the sprouts either side of the duck breast with a spoonful of chutney between the sprouts on each side.

Poached duck egg is plate on duck breast sillet

A slotted spoon should be used to lift the poached duck egg from the water. Allow it to drain on the spoon for a few seconds before carefully laying on top of the duck breast. Season with a little salt and garnish with a little dill.

Beautifully pink woodcock breast fillet

The woodcock breasts in particular should be pink in the middle and beautifully, melt in the mouth tender.