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Roasted woodcock, truffled Jerusalem artichokes and boulangere potatoes, by Madalene Bonvini-Hamel

12 January 2011
Roasted woodcock, truffled Jerusalem artichokes and boulangere potatoes, by Madalene Bonvini-Hamel

For the Roasted Woodcock

ingredients
(Serves 2)
2 whole woodcocks
4 slices of streaky bacon
1tbs unsalted butter
Salt and freshly cracked black pepper

Method

Preheat the oven to 180e_SDgrC. Remove the heads and truss the woodcocks with the slices of bacon. Roast the birds for 14 minutes, then rest them for 10 minutes.

Remove the legs and breasts, then return the legs to the oven to continue roasting for a further 10 minutes.

Remove the guts, which should have turned into a soft pâte, and stir into a boiling hot game sauce.

Remove the breast from the crown and crisp the skin in a hot pan with foaming butter. Serve immediately.

For the Truffled Jerusalem Artichokesingredients
500g Jerusalem artichokes
100g unsalted butter
Salt and freshly cracked black pepper
200ml white wine
2tsp truffle oil

Method

Peel and slice the Jerusalem artichokes into ½cm thick rounds. Heat a non-stick frying pan with half of the butter, and once it starts to foam add the sliced artichokes, then season and sauté until they start to colour. Once they are golden brown deglaze the pan with the wine, cover with a lid and cook until tender. Once cooked, add the truffle oil and set aside until needed.

For the Boulangere Potatoes

ingredients
10 large Desiree potatoes, peeled
7 banana shallots, sliced
50g unsalted butter + extra for greasing
Salt and freshly cracked black pepper
1.2 litres white chicken stock
Sprigs of fresh thyme, leaves only

Method

Preheat the oven to 140e_SDgrC and grease a 25 x 15 x 5cm baking tray. Sweat the shallots in the butter, season with salt and pepper and cook until tender, then stir in the thyme leaves.

Bring the stock to the boil and remove from the heat. Use a mandoline to slice the potatoes, then dip them in the stock, drain and layer them in the baking tray. Alternate with a layer of the cooked shallots, stock and sliced potatoes (seasoning as you go along) until the tray is full. Cook the potatoes in the preheated oven for 1 hour and 20 minutes. Leave to cool, then press overnight.

Cut the potatoes out, place in the serving containers, and reheat in the oven.

To Serve

Serve the roasted woodcock on a plate with Jerusalem Artichoke purée, purple sprouting broccoli, the truffled artichokes and the boulangère potatoes. Pass the sauce through a fine sieve and serve separately.

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