Foie gras hat

Method

1. 1

   Have the chapon prepared by the poultry (leather free of the string) and keep the liver. Then preheat the oven th.8 (240°C).

2. 2

   Salt and pepper inside the chapon. Leave the liver inside and add 50 g of butter. Then garnish the Christmas capon with duck foie gras. Noise with the braiding string.

3. 3

   When cooking the chapon, heat 100 g of butter in a large pot and colour the capon stuffed with foie gras 5 minutes on each side and on the back. Season with pepper, add 2 tablespoons of water. Turn the poultry over the thigh side. Close the pot and slip it in the oven, halfway up.

4. 4

   Cook the stuffed chapon 1 hour 45, turning twice after 40 minutes. Once on one thigh side, 40 minutes on the other thigh. Finish the nets against the bottom of the pot by 25 min. Water often during cooking with the juice flowing. At the end of cooking, let stand 10 minutes before cutting. Keep the pieces warm. Recover the liver from the chapon and foie gras.

5. 5

   Heat the chicken broth over high heat and pour it into the pot by scraping the bottom with a spoonful of wood to collect the juices. Boil the liver of the chapon and mix it with foie gras. Put the livers back in the pot. Bring to a boil.

6. 6

   Filter the Chinese juice by pressing the spoon to extract all the juices. Heat if necessary and pour into the juice in a sausage. Accompani this recipe for brown capon cooked in butter or a mashed chestnut.

Nutrition

calories

720 kcal

fatContent

50 g

fiberContent

1 g

sugarContent

2 g

sodiumContent

800 mg

proteinContent

60 g

cholesterolContent

300 mg

carbohydrateContent

5 g

saturatedFatContent

25 g

unsaturatedFatContent

25 g

Indicative values from the source, for the original recipe.

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