For the holidays, there is nothing like making a capon recipe stuffed with boletus and foie gras. It is a festive dish that will feed a dozen people for a successful family meal.
The first thing will be to ask your butcher to debon your capon, if you don’t feel like doing it yourself. It’s not that hard, but when we’re not used to it it can take a really long time.
Capon recipe stuffed with boletus and foie gras
- kitchen twine
- barding needle or large sewing needle
- 1 capon about 3kg boneless
- 100 gr bread
- 10 gr white wine
- 10 gr milk
- 200 gr porcini mushrooms
- 250 gr fresh foie gras to fry
- 1 onion
- Bone the capon if it has not been done by the butcher.
- In a large salad bowl, crumble the breadcrumbs.
- Pour in the white wine and milk. To mix together.
- Finely chop the onion. To add.
- Slice the mushrooms. To add.
- Cut the foie gras into large cubes. To add.
- Salt and pepper. Mix with a wooden spatula or easier with your hands until you obtain a more or less compact dough.
- Close your capon by sewing the two parts using the kitchen string and the sewing needle. Leave a space large enough to introduce the stuffing with a large spoon. The seam should be tight enough so that the stuffing does not escape.
- Fill with stuffing and completely seal the capon.
- Use the kitchen twine to tie the wings together on either side of the capon, hold the middle firmly and tie the thighs together.
- Preheat the oven to 220 ° C.
- Bake for 10 minutes then lower the temperature to 180 ° C for the rest of the cooking time, around 1h30. This may vary depending on the size of your capon. Check the doneness regularly and baste with the cooking juices.