Capon Casserole Stuffed with Foie Gras and Truffles

Ingredients:

• 1 whole capon, deboned
• 150g foie gras
• 50g truffles
• 200g bacon, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 500ml chicken broth
• 4 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 180C.
2. Season the deboned capon with salt and pepper on the inside and outside.
3. Place the foie gras and truffles inside the capon.
4. Wrap the capon with the bacon and tie with cooking twine.
5. Heat the olive oil in a large casserole dish and brown the capon on all sides.
6. Add the onion and garlic to the casserole dish and cook until softened.
7. Pour the chicken broth over the capon.
8. Cover the casserole dish and bake in the oven for 2-3 hours, or until the capon is cooked through.
9. Remove the capon from the casserole dish and let it rest for 10 minutes before slicing and serving.

Serving Suggestions:

Serve the capon with a side of roasted vegetables or mashed potatoes. This dish is perfect for a special occasion and will impress your guests with its rich flavors and decadent stuffing.

Verdict:

This capon casserole is a family recipe that has been passed down for generations. The combination of foie gras and truffles creates a luxurious and indulgent dish that is perfect for a holiday feast or special occasion. The cooking process allows for the capon to soak up all the flavors of the stuffing and broth, resulting in a moist and flavorful main course. Don’t be intimidated by the deboning process, as it is well worth the effort to achieve the perfect stuffed capon casserole.