Guinea Fowl Capon Stuffed with Foie Gras Recipe: A Festive Delight

Ingredients:

• 1 Guinea fowl capon
• 150g foie gras
• 3-4 sprigs of fresh thyme
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 180°C (350°F).
2. Prepare the Guinea fowl capon by removing any excess fat. Rinse the capon thoroughly and pat dry.
3. Season the capon with salt and pepper, inside and out.
4. Spread the foie gras evenly throughout the capon, and sprinkle with fresh thyme.
5. Tie the capon together with kitchen twine to keep the stuffing in place.
6. Brush the capon with olive oil, and sprinkle with some more salt and pepper.
7. Place the capon in a roasting pan, and roast in the oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 70°C (160°F).
8. Remove from the oven and let it rest for 10-15 minutes before carving and serving.

Verdict:

This Guinea fowl capon stuffed with foie gras recipe is a true delight that will surely impress your guests. The combination of the tender and flavorful meat with the rich and creamy foie gras filling is simply irresistible.

Serving Suggestions:

Serve the capon hot with your favorite side dishes, such as roasted root vegetables, mashed potatoes, or a crisp and refreshing salad. Pair with a nice glass of red wine to complete this festive and elegant meal. Enjoy!