En Vessie Capon | Sous-Vide Magazine

Ingredients

• 1 capon, 7-8 lbs
• 12 slices black truffle, ¼-inch thick
• 1 ½ oz raw duck liver (foie gras)
• 3 ½ Tbsp dry white wine (Crozes-Hermitage recommended)
• 6 garlic cloves
• 1 sprig thyme
• 1 Tbsp butter, unsalted
• Salt and pepper to taste
• 3 Tbsp chicken stock
• 2 C heavy cream
• 3 oz raw duck liver (foie gras)
• 2 Tbsp fresh black truffles
• Salt and pepper to tast