Chapon confits yellow wine and morels

Method

1. 1

   Soak the morillas 8 hours in a warm water bowl. Then drain them, open them in half to wash them thoroughly. Drain them in absorbent paper.

2. 2

   Wash and chop the parsley. Peel and chop the shallots. Cut the foie gras into small dice. Chop the turkey white. Mix all ingredients in a salad bowl, ending with foie gras. Add 1 glass of yellow wine. Season with pink berries, salt and pepper. Gently mix the stuffing.

3. 3

   Stuff the inside of the stuffing cap and close it by sewing the opening with the kitchen string. Stitch the surface of the chapon with a fork and place it on two large sheets of crossed aluminium foil.

4. 4

   Sprinkle the 100 g butter capon into chips, sprinkle it with 1 glass of wine and close the foil hermetically. Bake 1 hour on a cold oven plate th. 6/7 (200 °C). Turn the oven down on th. 6 (180°C) and continue cooking for 1 hour, watering with yellow wine regularly. Remove the foil and cook for another 1 hour with wine.

5. 5

   Sauté the morels 15 min over moderate heat in a skillet with the remaining oil and butter. Add the cream 2 min before the end of cooking, salt and pepper.

6. 6

   Take out the stuffing and cut it into thin slices. Serve it with the cut chapon and the morels. Taste decorated with parsley.

Nutrition

calories

700 kcal

fatContent

48 g

fiberContent

4 g

sugarContent

6 g

sodiumContent

900 mg

proteinContent

55 g

cholesterolContent

300 mg

carbohydrateContent

15 g

saturatedFatContent

22 g

unsaturatedFatContent

26 g

Indicative values from the source, for the original recipe.

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