CAPON WITH FOIE GRAS AND LIGHTLY CREAMED BROWN JUICE (4 PERS.)

A whole capon, already roasted until the skin is evenly bronzed, served with a delicate brown jus lightly finished with cream. Inside, a layer of foie gras brings gentle richness that perfumes the meat rather than overpowering it. This is a classic French festive preparation, designed for clean slices and a sauce that stays glossy. What you get : - Roasted capon (whole) - Foie gras stuffing - Light brown jus, slightly creamed - Cooking juices for serving Portions : - 4 as a generous main course Serve it best : - Place the poultry, covered with aluminum foil or a lid, in the oven for 50 minutes at 180°C in a preheated oven. To prevent the poultry from drying out, place a bowl of water in the oven during the reheating time. - Rest 10 min before carving; slice the breast first, then legs. - Spoon jus at the table; add our Dauphinoise Potatoes (optional). Pairings : - White Burgundy (Meursault/Chassagne): breadth for foie gras, freshness for the jus. - Champagne Brut: bubbles lift the richness. - Beaujolais Cru (Morgon): supple red fruit with roasted poultry. - Alcohol-free: sparkling apple juice. Allergens : - Milk, foie gras; traces possible of celery, gluten, sulphites