Chapon confits yellow wine and morels

Ingredients

For 4 servings

• •1 1 Cap of 4 kg emptied
• •60 g 60 g Dry morillas
• •1 1 Bottle of yellow wine from Jura
• •6 6 Flat parsley bars
• •2 2 shallots
• •150 g 150 g Liver fat of mid-cooked duck
• •1 1 Turkey white
• •1 1 spoon. Coffee berries
• •3 Three spoons. Soup cream
• •130 g 130 g Butter
• •1 1 spoon. Sunflower oil
• •Salt
• •Pepper

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.