Recipe Stuffed Capon with Foie Gras Sauce
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Cooking tools:
- Roasting pan
- Roasting rack
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Skillet
- Whisk
- Wooden spoon
- Measuring cup
- Instant-read thermometer
- Butcher's twine
- Fine-mesh sieve
- Spatula
- Kitchen towel
Ingredients
- 1 capon
- 1 garlic clove
- 20 g of butter
- 200 g of semi-cooked duck foie gras
- 1 duck breast
- 1 shallot
- 1 egg
- 1 capon liver
- 100 g of foie gras
- 20 g of sour cream
- 20 cl of white wine
- 1 tablespoon of Cognac
- salt (according to taste)
- pepper (according to taste)
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