Chapon with foie gras

Turkey 592
Chapon with foie gras
  • Serves: 0 People
  • Prep Time: 25 min
  • Cooking: 2 min
  • Difficulty: medium
Print

Chapon with foie gras

Ingredients

Directions

  1. ### Cooking ###
  2. Preparation:
  3. Have the capon prepared by the poultry maker (leaving the twine loose) and keep the liver.
  4. Preheat the oven th.8 (240 ° C).
  5. Salt and pepper the inside of the capon, leave the liver inside and add 1.8 oz butter and duck foie gras.
  6. Bind the clamping twine.
  7. Heat 3.5 oz of butter in a large pan and color the capon 5 minutes on each side and on the back.
  8. Salt pepper, add 2 tablespoons of water. Turn the poultry on the thigh side.
  9. Close the casserole and put it in the oven.
  10. Cook 1 hour 45 minutes; 40 min on one side of the thigh, 40 min on the other thigh; finish by 25 min the nets against the bottom of the casserole. Water often while cooking with the juice that flows.
  11. At the end of cooking, let stand 10 min before cutting.
  12. Keep the pieces warm. Get the capon's liver and foie gras.
  13. Heat the chicken broth over high heat and pour it into the casserole, scratching the bottom with a wooden spoon. Boil briskly.
  14. Stuff the capon's liver and mix it with the foie gras. Add to the casserole. Boil the water.
  15. Filter the juice with the Chinese by pressing with the spoon to extract all the juices.
  16. Heat if necessary and pour in gravy boat.
  17. Serve with chestnuts cooked in butter or mashed chestnuts.
  18. The right match: a gevrey chambertin (red, Burgundy)

You may also like

Andouillette with white wine and mustard sauce



  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium

Andouillette with white wine and mustard sauce

Ingredients

Directions

  1. ### Preparation ###
  2. Peel and chop the onion and shallots.
  3. Lightly brown the chopped onion and shallot in a little olive oil. Add the andouillettes and fry them.
  4. When golden brown, add the white wine and bring to a boil. Reduce the fire.
  5. In a bowl, mix the crème fraîche and the old-fashioned mustard and add the mixture to andouillettes.
  6. Cook for 5 minutes. ### Wine pairing ###
  7. Macon Bla