Stuffed Whole Capon

Description

Pre-Cooked Stuffed Whole Capon

• Pre-Cooked Stuffed Whole Capon 8 pax (Stuffing Foie gras figs) 3.8-4.8 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 Stuffed Whole Capon 8 pax (Stuffing Foie gras truffles) 3.8-4.8 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 in the fridge a day before utilization.
  • Dry the skin of your capon with a paper towel.
  • Put the stuffing in the capon, don’t hesitate to press it well with a spoon, then close with a rope. Warm your oven at 180degrees, put your capon in an oven dish, brush the skin with the oil of your choice (you can add garlic cloves, shallots, onions around the capon).
  • Once the oven is hot, place the capon in the middle of the oven for 1.30h, after 30mins use the cooking juice to baste the capon and repeat every 15 mins.
  • Put the rest of the stuffing in a cake mold and add it in the oven after 1hour of cooking.
  • Let the capon rest for 10min before cutting it.