Stuffed Capon with Foie Gras

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:

1. 🥩 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.
2. 🧅 Remove the crusts from the bread slices and soak them in milk until softened.
3. 🍳 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.
4. 🥄 Blend the sautéed mixture with the whole egg, soaked bread (squeezed of excess milk), salt, and pepper until smooth.
5. 🦆 Combine the liver mixture with the fine stuffing and raw foie gras cubes in a large bowl. Mix well.
6. 🍗 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.
7. 🔥 Roast in a preheated oven at 200°C (400°F) for 2 hours, basting the bird regularly with its juices.
8. 🌟 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.

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📊 Nutritional Information:

• ⏰ Prep Time: 30 minutes
• 🔥 Cooking Time: 2 hours
• ⏳ Total Time: 2 hours 30 minutes
• 🔥 Kcal: High (luxurious treat)
• 🍽️ Servings: 6

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