The bécasse or woodcock is an elusive wading bird with a long slender bill, much prized by French gourmets for its gamey taste and succulent meat.
It winters in much of France, and generally tastes best then. In many restaurants, it is roasted with the entrails (considered a delicacy) inside. The body is massaged with butter, salt and pepper, and some garlic is tucked under its skin (en chemise) before it is roasted until golden.
A bécassine is a snipe, which are also generally roasted the same way.
Image by Craig Nash