Preparation of the capon:
1. Peel off the skin from the capon's chest with your fingers. Be careful not to break it.
2. Mix the soft butter with 20g of 30% foie gras terrine in a bowl, season to taste and mix everything to obtain a stuffing.
3. Spread the stuffing evenly under the skin of the capon. If there is any stuffing left you can spread it on the skin.
4. Place the capon lying on a thigh in a dish then add rosemary and/or thyme to flavor the meat.
5. Bake at 200°C, after 30 minutes of cooking, turn the capon so that it is on the other thigh.
6. After an additional 30 minutes, lower the oven temperature to 180°C then let the capon cook on its back for around 1 hour while basting it regularly with the rendered juice.
7. Then let the capon rest in the oven. To check the cooking you can check that the juice flowing from the thighs is transparent.
Preparation of the sauce:
1. In a saucepan, brown the shallots for a few minutes then add the cognac and the chicken stock.
2. After 5 minutes of cooking, remove the shallots and add the liquid cream and let reduce over medium heat.
3. Cut the remaining 150g of 30% foie gras terrine into cubes then add them directly to the pan
4. Bring the sauce to a boil then reduce the heat while stirring to thicken the sauce.
All you have to do is serve the capon with the accompaniment of your choice and drizzle everything with your 30% foie gras terrine sauce!
Ingredients for 8 people :
Preparation of the capon:
1. Peel off the skin from the capon's chest with your fingers. Be careful not to break it.
2. Mix the soft butter with 20g of 30% foie gras terrine in a bowl, season to taste and mix everything to obtain a stuffing.
3. Spread the stuffing evenly under the skin of the capon. If there is any stuffing left you can spread it on the skin.
4. Place the capon lying on a thigh in a dish then add rosemary and/or thyme to flavor the meat.
5. Bake at 200°C, after 30 minutes of cooking, turn the capon so that it is on the other thigh.
6. After an additional 30 minutes, lower the oven temperature to 180°C then let the capon cook on its back for around 1 hour while basting it regularly with the rendered juice.
7. Then let the capon rest in the oven. To check the cooking you can check that the juice flowing from the thighs is transparent.
Preparation of the sauce:
1. In a saucepan, brown the shallots for a few minutes then add the cognac and the chicken stock.
2. After 5 minutes of cooking, remove the shallots and add the liquid cream and let reduce over medium heat.
3. Cut the remaining 150g of 30% foie gras terrine into cubes then add them directly to the pan
4. Bring the sauce to a boil then reduce the heat while stirring to thicken the sauce.
All you have to do is serve the capon with the accompaniment of your choice and drizzle everything with your 30% foie gras terrine sauce!
