FRIJE

Instructions

• 1.   Stuffing preparation:
• 2.   Melt the shallot in 20g of butter. Season with salt and let it cool.
• 3.   Finely chop the foie gras, capon liver, and duck breast (without the skin).
• 4.   Add the cooled shallot, egg, cognac, and chopped parsley. Mix well.
• 5.   Stuff the capon. Secure the opening with cooking twine (+ secure with wooden picks).
  Place the capon in a baking dish and brush it with melted butter. Season with salt and pepper.
• 6.   Place the capon in the oven on one leg: 40 minutes at 210°C (410°F).
  Turn it on the other leg + add a few cloves of garlic: 40 minutes, lowering the temperature to 180°C (350°F).
  Turn the capon on its back: approximately 30 to 40 minutes, basting regularly (add a little water if there is not enough juice).
  Let it rest, with the tail end up, covered with aluminum foil (oven turned off).
• 7.   Sauce preparation:
• 8.   Remove the capon from the baking dish. Remove the garlic and excess fat.
• 9.   Place the dish over low/medium heat.
  Deglaze with white wine, scraping the bottom with a spatula. Transfer to a saucepan and let it reduce by about half.
• 10.   Add the heavy cream. Cook gently for 20 minutes.
• 11.   Mash the foie gras into a puree and add it to the cream.
  Mix well, add the cognac, and mix again.
  Adjust the seasoning.