Woodcock breasts, when cooked perfectly, are about as tender as any form of
wild game can ever be. These succulent little gems are perfect served in many different ways but on this occasion, I decided to pair them with a couple of slices of the finest of all black puddings,
Stornoway, from the
Isle of Lewis. A couple of scrambled, farm fresh duck eggs on toast served as a perfect accompaniment and the cucumber and olive stuffed tomato halves added that final little bit of colour to the plate.
Cook Time
Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: 1 serving
Cucumber, olives and garlic
Ingredients- 2 skinless woodcock breast fillets
- 2 slices Stornoway black pudding
- Vegetable oil for frying
- 2 inch (5cm) piece of cucumber (English cucumber, US)
- 6 pitted black olives
- 1 large garlic clove
- Splash of extra virgin olive oil
- Pinch of oregano
- Salt and pepper
- 2 duck eggs
- Little bit of butter
- 1" (2.5cm) thick slice of wholemeal farmhouse bread
- Dried dill to garnish
Diced cucumber and olives are combined with garlic and seasonings
Method
It is a good idea to prepare the tomatoes and filling before you start cooking. Start by peeling the garlic clove and scraping the seeds from the cucumber with a teaspoon. Pour a little extra virgin olive oil into a small glass bowl. Finely dice the cucumber and olives and add to the bowl. Grate in the garlic clove and season with salt, pepper and a pinch of oregano. Mix well.
Very thin slice is taken from base of tomato
In order that the bottom half of the tomato can sit steady on the plate, it is necessary to take a very thin slice off the base. Do make this slice as thin as possible as you do not want to cut into the seed cavity of the tomato.
Halved and seeded tomato
If you wish, you could simply cut the tomato in half across the way with one traditional cut. In this instance, I halved it by making small cuts at alternating angles of 45 degrees all the way around the circumference and through to the centre. The tomato then fairly easily pulls apart. A knife should be used to gently free the seeds and pulp before it is carefully scooped out and discarded with a teaspoon.
Starting to fry black pudding and woodcock breasts
The woodcock breasts will take 2.5 to 3 minutes per side to cook (depending upon size) while the black pudding slices will take about 5 minutes each side. As the breasts require resting while the pudding slices don't, you should start them frying at the same time.
Pour a little vegetable oil into a non-stick frying pan and bring it up to a medium heat. Make sure you have removed any plastic rind from the black pudding! Season the woodcock breasts on both sides with salt and pepper and lay all items in the hot pan. Time the frying and carefully turn the breast fillets after 2.5 to 3 minutes. The black pudding slices should be turned after 5 minutes. When the breasts are done, remove to a plate and cover with foil to keep them warm while they rest.
Slice of wholemeal bread
The slice of bread you have cut from the wholemeal loaf should now be toasted.
Duck eggs ready for scrambling
Break the duck eggs into a small saucepan and add a little butter. Do
not season at this stage. Opinions vary on this - even among so-called, "Experts" - but I have experimented extensively over the years and have long since concluded that eggs definitely scramble far better when they are seasoned only at the very end of the cooking process.
Plated toast and black pudding with tomatoes
Before you start to scramble the eggs, plate up your toast and lightly butter (optional), with a slice of black pudding laid on either side. The tomato halves can be filled with the cucumber and olives and placed either end of the toast.
Starting to scramble duck eggs
Put the saucepan on to a medium heat and use a wooden spoon to gently work the eggs as they scramble. Reduce the heat slightly and lift the pan briefly off the heat for a few seconds at a time to avoid overheating as the eggs start to set. When the eggs are almost but not quite done, remove the pan from the heat completely. Season with salt and pepper and continue to gently stir fold for a few seconds to finish scrambling. Spoon immediately on to the toast as the heat of the pan alone will quickly cause the eggs to over cook.
Scrambled eggs are added to toast immediately before service
Slice the woodcock breasts across the way at an angle and lay on top of the black pudding slices. Scatter a little dried dill over the scrambled eggs as a final garnish before service.
