Stuffed poultry with Fig Confit

Ingredients

For 4-6 persons:

  • 1 small capon
  • 3 slices of sandwich bread
  • 100 – 150 ml semi-skimmed milk
  • 2 tablespoons chopped parsley
  • 1 garlic clove
  • 200 g vacuum-packed chestnuts (1/2 jar of vacuum-packed chestnuts)
  • 1 egg
  • 3 tbsp Cognac
  • 1 pinch Espelette pepper
  • 400 g whole cooked foie gras
  • 20 cl cream
  • 1 teaspoon cornstarch
  • 2 slices of gingerbread
  • 1 kg floury potatoes
  • milk
  • nutmeg
  • butter
  • salt and pepper

Preparation

  • Preheat the oven at 180°.
  • Start with the preparation of the capon.
  • Cut the sandwich bread into large pieces and add them to a bowl.
  • Cover them with milk and let the bread soak while you’re preparing the other ingredients.
  • Put the chestnuts, the washed, dried and trimmed parsley, the peeled garlic and the well-wrung bread in a mixer.
  • Give the mixer a short whirl. Add the egg, the mascarpone, and the cognac and mix.
  • Add the confit.
  • Put the capon on a plate.
  • Stuff it with the freshly made stuffing.
  • Season the capon with salt and pepper, sprinkle with a bit of Espelette pepper and leave it in the oven for almost 3 hours.
  • Regularly baste with the juices throughout the cooking time.
  • Then, it is time to prepare the rest of the recipe.
  • Peel the potatoes and cook them or steam them.
  • Once they are done, mash them and add a little bit of milk, butter, nutmeg, and salt. If you want the potatoes to be very smooth, don’t hesitate to use the hand blender.
  • Immediately before taking the capon out of the oven, crumble the gingerbread on a baking plate with baking paper and put it in the oven that is cooling down.
  • Leave it there for about ten minutes, and check regularly: the crumbs must be golden brown, not burnt.
  • Cut the foie gras into pieces and melt it in a pan. In the meantime, mix the cornstarch with the cream using a fork.
  • When the fois gras is melted, add the cream and stir with a wooden spoon until the sauce thickens.
  • Sieve the sauce and mix it firmly to remove all pieces of foie gras that haven’t melted.
  • Put it back over heat. Remove the upper layer of melted grease with a spoon.
  • Mix and add some milk to obtain the desired texture.

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