Slice and brown the shallot in butter, add ceps (or morels). Let it cook gently for 5 to 6 mn while stirring. Put the mixture into a food processor, add the sausage meat, 150g of fresh foie gras, salt, pepper and mix. Nick the capon's breast and stuff between the flesh and the skin with 25g of fresh foie gras (on each side). Put the stuffing inside the capon.
Heat the oven to 200° (th.6-7)
Half fill a large saucepan with water, add the chicken stock and heat until it boils. Let the capon poach for 10 mn. Put the capon in the dish, drizzle with Armagnac and let it cook in the oven for 1h20mn.
For the cream :
Put 2 to 3 ladlefuls of the stock into a saucepan and let it reduce to half at a high heat. Turn down the heat and add the liquid cream using a whisk. Dice the 50g of foie gras and add to the saucepan and cook gently for 3 to 5 mn still using the whisk.
Ingredients
- One guinea-fowl capon (Mesnil Farm)
- 200g of fresh foie gras
- 1 chicken stock
- 100g of sausage meat
- 80g of ceps or morels
- 1 shallot
- 1,5 cl of Armagnac
- Butter
For the cream : - 20 cl of liquid cream
- 50g of foie gras
Legal Mentions - Realisation : Netskiss