A festive and luxurious dish, this stuffed capon with foie gras is a centerpiece that brings elegance and indulgence to your holiday table.
📝 Ingredients:
- 1 capon (about 2.5 kg / 5.5 lbs), prepared by your butcher 🍗
- 2 slices of white bread 🍞
- 5 cl (1/4 cup) milk 🥛
- 1 shallot, finely chopped 🧅
- 1 whole egg 🥚
- 200 g (7 oz) chicken livers 🥩
- 100 g (3.5 oz) chicken breast 🥩
- 2 egg whites 🥚
- 25 cl (1 cup) heavy cream 🥛
- 200 g (7 oz) raw foie gras, cubed 🦆
- 6 slices of semi-cooked foie gras 🦆
- 80 g (2.8 oz) butter 🧈
- Salt 🧂
- Black pepper ⚫
📋 Directions:
- 🥩 Cut the chicken breast into pieces and blend with the egg whites, heavy cream, salt, and pepper to create a fine stuffing. Transfer to a bowl, cover with plastic wrap, and refrigerate.
- 🧅 Remove the crusts from the bread slices and soak them in milk until softened.
- 🍳 Sauté the chopped shallot in 20 g (0.7 oz) of butter over high heat for 3 minutes, stirring frequently. Add the chicken livers and cook for an additional 5 minutes.
- 🥄 Blend the sautéed mixture with the whole egg, soaked bread (squeezed of excess milk), salt, and pepper until smooth.
- 🦆 Combine the liver mixture with the fine stuffing and raw foie gras cubes in a large bowl. Mix well.
- 🍗 Stuff the capon with the prepared filling and tie it securely with kitchen twine. Place the stuffed capon in a roasting dish and top with pieces of butter.
- 🔥 Roast in a preheated oven at 200°C (400°F) for 2 hours, basting the bird regularly with its juices.
- 🌟 Let the capon rest for 15 minutes before carving. Serve each portion with a slice of semi-cooked foie gras for a truly indulgent experience.
📊 Nutritional Information:
- ⏰ Prep Time: 30 minutes
- 🔥 Cooking Time: 2 hours
- ⏳ Total Time: 2 hours 30 minutes
- 🔥 Kcal: High (luxurious treat)
- 🍽️ Servings: 6
#StuffedCapon #FoieGrasDelight #HolidayFeast #GourmetRecipes #recipesbend #recettesbend