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CAPON FOIE GRAS AND APPLES
Rub the capon with salt and pepper. Peel 3 apples, hollow out small balls, using a special rounded spoon. Fry quickly in lightly browned butter. Salt and pepper the foie gras, dice half of it, add to the apples, cook for 1 minute. FlambÄ with a little Cointreau. Stuff the capon with this mixture. Sew up the openings, tie up with a thread. Melt 1 3/4 ounces of butter with 3 tablespoons of oil in a large casserole, put in the capon to brown all over, cook gently, covered, for 1 3/4 hours, turning frequently. Meanwhile, cook the remaining apples in the same way, keep warm in the frying pan. Take the capon out of its cooking juice, keep warm on the serving dish. Skim off the cooking juice and pour the chopped shallots into the casserole, deglaze with the Floc and the poultry stock, add a tablespoon of butter, adjust the seasoning, put through a fine sieve. Just before serving, add the remaining foie gras dice to the remaining apples. Cook for 1 minute, place the capon cut into pieces on the serving dish, surround with the apples and the foie gras as well as the stuffing shaped with a spoon. Serve the sauce in a gravy boat.
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1 farm capon
7 pippins
2/3 lb fresh foie gras
2 shallots
3/4 cup poultry stock
7 tbsp red port wine or red Floc (armagnac-based cooked wine from the Gers region)
