Volaille Rémi Ramon

Capon stuffed with foie gras

Capon stuffed with foie gras
Photo source - Marmiton

Photo source - Marmiton

Serves 8

Serves 8

Preparation: 45 mins

Preparation: 45 mins

Cooking time: 4h20

Cooking time: 4h20

INGREDIENTS

  • 1 capon of at least 3 kg
  • 1 tablespoon of sugar
  • 2 tablespoons of Armagnac
  • 150 g of stale bread
  • 20 cl of milk
  • 1 onion
  • 1 tablespoons of oil
  • 150 g of Bayonne ham
  • 2 white sausages
  • 150g of “mi-cuit” foie gras
  • 8 sprigs of flat parsley
  • 150 g of sausage meat
  • 2 eggs
  • 150 g of butter (50 g per kg of capon)
  • salt
  • pepper

Garnish

  • 24 to 32 purple figs (3 to 4 per person)
  • 100 g butter
  • 1 bottle of Banyuls
  • 100 g sugar
  • 1 piece of cinnamon stick
  • 1 small piece of mace
  • 1 clove
  • salt
  • pepper

PREPARATION

1. Preheat the oven (gas 6-220°) Prepare the stuffing: wet the bread with the milk. Peel the onion, chop it and sweat it in the pan with the oil. Take the rind off the ham and chop it coarsely. Take the skins off the white sausages and cut them into cubes. Also cut the foie gras into cubes. Squeeze the milk out of the bread and crumble it coarsely, chop the parsley. Mix all these ingredients together in a terrine with the sausage meat, the eggs, the Armagnac and the sugar. Add salt and pepper. Mix well. Salt and pepper the inside of the capon. Push the stuffing into its cavity, sew it closed with cooking twine and then truss.

2. Put the capon in a large oven dish, generously coat it in butter, add salt and pepper. Put into the oven at mid height and cook 25 minutes per pound, turning the capon from time to time and basting it often with its jus. 45 minutes before the cooking is complete, pour the banyuls into a saucepan, add the sugar and spices, then bring to a simmer until it reduces by half. Filter.

3. Wash the figs, place them standing in an oven dish that you have buttered with half the butter, add salt and pepper, the sprinkle the remaining butter cut into small knobs.

4. Once the capon is cooked, take the dish out of the oven and put the dish of figs in its place. Cook them for 10 minutes, then pour the banyuls over the figs and continue cooking for 10 to 20 minutes. If the figs release a lot of water, reduce the jus down after cooking on high heat. Cut the capon by separating the limbs and cutting the breasts into 1 cm thick slices. Place them onto a hot serving dish as you cut them.

5. Take out the stuffing and cut it into slices. Place them in the centre of the warm dish. Strain the cooking juices, degrease, correct the seasoning and pour into a hot sauce boat.

6. To serve, present the capon and its stuffing, the figs coated in their syrupy juice and the sauce. To finish... The garnish can be completed with small polenta cakes. Cook the polenta according to the instructions on the packet, spread about 1.5 cm thick and leave to cool. Cut out circles using a cookie cutter.