Stuffed Capon Ballotine

Description

Pre-Cooked Capon Ballotine

• Pre-Cooked Capon Ballotine 6 pax (Stuffing Foie gras figs / free gravy) 1.1-1.2 kg
  • Stuffing Recipes: Capon 80% Stuffing 20% (Foie Gras, Duck breast, Chicken liver, Duck confit, Fig, Brandy, Porto, Eggs, Herbs, Rice flour, Seasoning)
• Pre-Cooked Capon Ballotine 6 pax (Stuffing Foie gras truffles / free gravy) 1.1-1.2 kg
  • Stuffing Recipes: Capon 80% Stuffing 20% (Foie Gras, Duck breast, Chicken liver, Duck confit, Truffle paste, Brandy, Porto, Eggs, Herbs, Rice flour, Seasoning)

• Preparation instruction:
  • Defrost the ballotine in the fridge overnight.
  • Preheat your oven to 180°C (350°F) on convection mode for 10 minutes.
  • Meanwhile, heat a pan over medium-low heat and add your preferred oil. Sear the ballotine on all sides until golden brown (about 5 minutes). Add 25 g of butter and continue to turn the ballotine for an additional minute.
  • Transfer the ballotine to an oven-safe tray and bake for 20 minutes.
  • Let the ballotine rest for 5 minutes after removing it from the oven, then slice and serve.