Chapon stuffed with foie gras

Method

1. 1

   Preheat oven (themostat 6 - 220°). Prepare the stuffing: moisten the bread crumb with milk. Peel the onion, chop and blond with the pan in oil. Discover ham and chop coarsely. Remove the skin from the pods and cut into dice. Cut the foie gras into dice. Wipe bread crumbs and crumbly, chop parsley. Mix all these ingredients in a terrine with sausage flesh, eggs, armagnac, sugar. Season with salt and pepper. Mix well. Season with salt and pepper inside the chapon. Stir its ventral cavity with the stuffing, sew with cooking thread and hold.

2. 2

   Place the chapon in a large baking dish, spread it widely with butter, salt and pepper. Bake mid-height and cook 25 minutes per pound, rotate the capon occasionally and water it often with its juice. 45 minutes before the end of cooking, pour the banyuls into a saucepan, add the sugar powder and spices, then bring to a simmer until halved. Filter.

3. 3

   Wash figs, store them in a buttered oven dish with half the butter, salt, pepper, then sprinkle the rest of the butter cut into small hazelnuts.

4. 4

   When the capon is cooked, remove the dish from the oven and replace it with the fig dish. Cook them for 10 minutes, then pour the banyuls on the figs and continue cooking for about 10 to 20 minutes. If figs make a lot of water, reduce the juice after cooking, on high heat. Cut the chapon by separating the limbs and cutting the nets into 1 cm thick slices. Place them on a hot dish as they progress.

5. 5

   Remove the stuffing and slice it as well. Place them in the middle of the hot dish. Pass the bottom in Chinese, degrease, correct the seasoning and pour into a hot sausage. To serve, present the chapon and its stuffing, figs from their syrupy juice and sauce.

Nutrition

calories

800 kcal

fatContent

55 g

fiberContent

4 g

sugarContent

10 g

sodiumContent

1000 mg

proteinContent

60 g

cholesterolContent

350 mg

carbohydrateContent

20 g

saturatedFatContent

25 g

unsaturatedFatContent

30 g

Indicative values from the source, for the original recipe.

Reviews