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Christmas capon stuffed with foie gras

Christmas capon stuffed with foie gras

Enjoy a classic festive dish with this easy stuffed capon recipe. The capon is filled with a hearty mix of spinach, parsley, garlic, shallot, bread soaked in milk, chicken livers and small pieces of foie gras. The filling stays chunky for a homemade texture. After brushing the bird with oil and topping it with butter, the capon is roasted at 180°C for 2 hours until tender and golden. Basted often for extra juiciness, it’s a perfect main course for Christmas or any special family meal. Serve with green beans or potatoes for a complete and comforting feast.

Prep Icon
Prep
10 min
Bake
2 hrs 10 min
Total
2 hrs 20 min
Serving Icon
Serving
8 people
Recipe Type
Meat
Recipe Main Image

Ingredients

1 capon of about 3 kg
1 bunch of parsley
1 shallot
1 clove of garlic
1 cup of bread
15 cl of milk
200 g of fresh (or frozen) spinach leaves
50 g of semi-cooked foie gras
1 whole egg
100 g of chicken livers
Freshly ground pepper
salt
oil
butter

Instructions

Finely chop the parsley, garlic and shallot.
Poach the spinach for 8 minutes in boiling water with a pinch of salt, and place on paper towels to dry.
Remove the crust, quickly dip the bread in the milk and break it up into chunks.
Chop the capon's liver, cut the foie gras into small pieces.
Put all the ingredients in a large bowl, including the egg. Season with salt and pepper. Mix well, but do not use a blender to keep the ingredients as a coarse preparation.
Preheat the oven to 180°C (thermostat 6). Stuff the capon and sew it up.
Spread oil over the poultry with a brush and place it in a dish, with thin slices of butter on top.
Cover with aluminum foil, and bake for 1 hour, basting regularly and putting back the aluminum foil each time.
After one hour, remove the foil, and brown the capon on all sides by turning and basting the poultry every 15 minutes for another hour for a total of 2 hours.
Check that the capon is cooked all over, and serve immediately with bundles of green beans, a spoonful of stuffing, and maybe some duchess potatoes to please the eye.

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