Capon stuffed with foie gras recipe

What a story with this capon… As you might know this is a typical French recipe for Christmas. Last year we went to Lyon for my birthday with Adrien. What a city! Just wonderful! Until then, Lyon was limited to the Part Dieu train station and the huge shopping mall facing it, what a shame. And last year, we spent time shopping and eating, my two favourite activities in the world. And, and, and, … we left this beautiful city with a delicious capon from the “Halles Bocuse” (Halles dedicated to an amzing French cook) in our back pack :-)!

Unfortunately … my capon … I have to admit, the pictures were terrible … Too many stuff to prepare during the day, all the family of my husband were invited to this christmas diner … was overloaded.

But at least you can see a picture of the poaching process. Find a big enough casserole … wasn’t sure if last minute I needed to ask a restaurant next door :-).

Capon stuffed with foie gras recipe

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Prep Time 30 minutes mins

Cook Time 3 hours hrs 40 minutes mins

Course Main Course

Cuisine French

Servings 8 people

Ingredients

  

• 1 capon 5 kilo, including offal
• 1 onion
• 1 carrot
• 2 teaspoons salt
• 2 shallots
• 250 gr. bread approximately
• 5 milk
• 300 gr. raw foie gras

Instructions

 

• Reserve capon offal.
• Peel onion and cut in two part. Peel carrot and slice.
• Bring to a boil in a very very large casserole dish enough water with onion, carrot and salt, in order to cover half of the capon. My casserole dish wasn’t big enough to cover it enterely.
• Add capon and poach, meaning cook it 40 minutes or 20 minutes on each side, if like me your casserole isn’t big enought to cover entirely your poultry.
• Remove from water and leave to cool capon.
• In the meantime, prepare stuffing.
• In a pan, fry offal with 2 shallots peeled and sliced. Chop finely and reserve.
• Dice bread and soak into milk.
• Dice foie gras, after removing vein.
• Mix bread, foie gras and offal in a large recipient. Season with salt and pepper. Stuff your capon.
• Sew the hole with cooking string and needle (or toothpick) so the stuffing doesn’t leave your capon.
• Preheat oven to 200°C.
• Cook for 1 hour and reduce to 150°C for approximately 2 hours.

Stuffing ingredient quantity will depend on your poultry size. The cooking process of the capon can be difficult and I strongly recommend you to ask your butcher the exact weight of your poultry. Then you have to cook it approximately 45 minutes/kilo including poaching time.