Method

Cook the woodcock in the oven or on a spit, arrange on croutons spread with the rail. 

Dilute the pan juices with ¼ cup of dry white wine and a few tablespoons of concentrated game stock.  Simmer for 5 minutes.  Add the juice of one orange, strain, and add the zest of one orange. 

Blend in a teaspoon of butter.

Pour this sauce over the woodcock and garnish with sections of orange.