Capon with a Lightly Smoked and Truffled Stuffing, Fondant Potatoes and Chestnuts, Madeira flavoured Jus

"Chapon en Farce Légèrement Fumée et Truffée, Pommes Fondantes aux Marrons, Jus Mijoté au Madère"


Serves: 6 to 8		Method: 1. Prepare the stuffing (forcemeat): Sauté the pork fatback, pork shoulder and smoked bacon; add the apple brunoise. Allow to cool. Sweat the onions in butter, cool. Combine the pork and apple with the onions, cream, truffle, and parsley. Add the spices and seasoning. 2. Prepare and cook the capon: Stuff the capon with the stuffing (forcemeat), close and truss. Slowly roast with the butter and oil in the oven preheated to 180°C for 2 hours 30 mins. Check and baste regularly. 3. Prepare the fondant potatoes with chestnuts: Braise the potatoes with the chestnuts, butter and chicken stock. Lightly season with salt. Once the potatoes are cooked, remove from the baking dish and reduce the cooking liquid. Scoop out the centre of the potatoes with a Parisienne ball cutter and place cooked chestnuts in the cavity. Glaze with the reduction. 4. Prepare the jus with Madeira wine: Once the capon is cooked, removed from the roasting pan and keep warm. Add the mirepoix, Madeira wine and water to the pan and simmer. Strain through a china cap sieve, and skim to remove fat. 5. To serve: Place the stuffed capon on a large dish surrounded by the fondant potatoes with chestnuts. Add the jus with Madeira wine or serve in a sauce boat.

Ingredients: Principal ingredients 1 x 2 kg to 2.5 kg capon 100 g butter 50 mlpeanut oil or goose fat salt, freshly ground pepper Stuffing (forcemeat) 50 g pork fatback, finely chopped 250 g pork shoulder, finely chopped 100 g smoked slab bacon, diced 1 Golden Delicious apple, cut into brunoise 100 g onions, finely chopped butter 50 ml heavy cream 30 g truffle, chopped 1 tbsp parsley, chopped 1 pinch four spices (quart-épices) (2 g) 10 g salt freshly ground pepper Fondant potatoes with chestnuts 6 medium potatoes (12 items turned to look like a 'bar of soap') 12 chestnuts, peeled 80 g butter 500 ml white chicken stock salt Jus with Madeira wine 250 g vegetables cut into mirepoix (onion, carrot, garlic, celery, shallot) 1 bay leaf 100 ml Madeira wine water		Information: The French Christmas meal has become somewhat standardized throughout France but regional customs remain. Today, most French dining tables will be made up of the traditional dishes of this period of the year, prepared with festive ingredients: smoked salmon, foie gras, wild mushrooms, chestnuts, truffle, shellfish… Poultry is traditionally served during this Holiday season, the Capon, a young castrated and fattened rooster, is the preferred choice in France for their Christmas meal. With a very tender meat, due to its high fat content, the Capon is best braised, roasted or pot-roasted. The garnish of potatoes and chestnuts is simple yet original, resulting in an ideal traditional Christmas dish, rich in flavors. *** Le Cordon Bleu London and Paris offer a variety of short courses in Cuisine and in Pâtisserie. Learn more about our gourmet courses offer online: Le Cordon Bleu Paris Le Cordon Bleu London To find out more about Le Cordon Bleu cook books, please visit our online boutique. Please note that we sell cook books and cooking equipment also at our local campuses. Contact us for more information: Le Cordon Bleu London: +44 20 7935 3503 Le Cordon Bleu Paris: +33 1 53 68 22 50

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