FRIJE

Instructions

• 1.   Stuffing preparation:
• 2.   Melt the shallot in 20 grams of butter. Add salt and let it cool.
  Chop the foie gras (200 grams), the capon liver, and the duck breast (without the skin).
  Add the cooled shallot, the egg, and the cognac (1 tablespoon).
  Mix well.
• 3.   Stuff the capon. Secure the opening tightly with kitchen twine (+secure with wooden picks).
  Place the capon in a baking dish and brush it with melted butter. Season with salt and pepper.
• 4.   Cooking:
• 5.   Place the capon on one leg: 40 minutes in a preheated oven at 201°C (390°F) (7).
• 6.   Turn the capon onto the other leg + add a few cloves of garlic: 40 minutes, lowering the oven temperature to 180°C (350°F) (6).
• 7.   Turn the capon onto its back: 30 to 40 minutes, basting regularly (if necessary, add a little water if there is not enough juice).
• 8.   Let it rest, with the tailbone facing up, covered with aluminum foil (oven turned off).
• 9.   Sauce preparation:
  Remove the capon from the baking dish. Remove the garlic and excess fat.
  Place the dish over medium-low heat.
  Deglaze with white wine, scraping with a spatula.
  Transfer to a saucepan and let it reduce by about half.
  Add the heavy cream.
  Simmer for 20 minutes.
  Mash the foie gras into a puree and add it to the cream.
  Mix well, add the cognac, and mix again.
  Adjust the seasoning.

Notes & Suggestions

• Average nutritional values per serving:
  Energy 7,117.38 kJ / 1,704.14 kcal
  Fat 106.80 g, of which saturated 31.86 g
  Carbohydrates 2.38 g, of which sugars 0.74 g
  Fiber 0.13 g
  Protein 173.85 g
  Sodium 791.17 mg