A woodcock or similar game bird; used in French cuisine.
From French 'bécasse,' ultimately from Latin 'bisaccia' (a double bag), referring to the bird's body shape. The term is used in English primarily in culinary contexts.
In classical French cooking, 'bécasse rôtie' (roasted woodcock) is considered a delicacy, and the bird is traditionally plucked whole without cleaning the innards, preserving a distinctive flavor valued by chefs.
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