Basque-Style Brandy-Glazed Roast Woodcock

1. Prepare the Onions

In a large covered skillet or casserole, heat 2 tablespoons of olive oil over low heat. Add the finely chopped onions and sauté slowly for about 30 minutes until very soft.

2. Caramelize the Onions

Remove the cover and increase the heat to medium-high. Cook the onions, stirring often, until they turn golden brown.

3. Flambé the Brandy

In a small pan, heat the brandy and carefully ignite it with a long match. Let the flames die down, then pour the brandy into the skillet with the onions and stir to combine. Remove the skillet from the heat.

4. Prepare the Woodcock

Singe the woodcock briefly over a flame to remove any remaining feathers, then rinse under cold water. Pat dry and rub them all over with salt, pepper, and the remaining olive oil.

5. Wrap with Pancetta and Truss

Lay 2 slices of pancetta over each woodcock, then truss their legs with kitchen twine and bend their heads back. Arrange the prepared woodcock in an oiled baking dish.

6. Roast the Woodcock

Roast the woodcock in a preheated oven at 450°F (230°C) for 10-15 minutes until the pancetta is crispy and the flesh is pink and juicy.

7. Prepare the Sauce

Scoop out the innards of the roasted woodcock, discard the gizzard, and chop the intestines and liver. Add them to the onion and brandy mixture and heat through.

8. Serve

Place each woodcock on a large slice of firm white bread that has been either fried in olive oil or toasted. Serve immediately and enjoy.