French capon with foie gras sauce and chestnuts stuffed with figs
French capon with foie gras sauce and chestnuts stuffed with figs
Description
The chef has created a menu for the festive season, with Comtesse du Barry French capon as the main course.
Starter: Half-cooked whole duck foie gras served with toasted country bread and fig chutney.
Main course: French capon with truffle potato gratin, morel linguine and chestnuts
Dessert: As you wish
Wines: A Bordeaux red wine such as Pomerol - Les chemins de la croix du Casse.
Preparation tips:
In a preheated conventional oven: covered, 25 minutes at 160°C in a suitable dish.
Microwave: 3 min at 750 W in a suitable dish.
Packaging:
750 g: box
Ingredients
Cooked capon meat 42% (capon meat, water, natural flavor, salt, pepper, laurel powder, ground thyme), water, pork meat, liquid cream [cream (milk), stabilizer: carrageenan], duck foie gras 5%, red port, broken chestnuts 2%, semi-skimmed milk, sandwich bread (wheat flour, water, rapeseed oil, sugar, salt, yeast, wheat gluten, emulsifier: mono and diglycerides of fatty acids, bean flour), poultry liver, pork fat, egg, shallot, modified starch, dried figs 0.5% (rice flour), Armagnac (E150a), flavoring (modified starch, guar gum, gluten), salt, pepper, garlic, parsley, ground nutmeg.
Capon, pork, French origin
Nutritional values
| Average nutritional values | Per 100 g |
|---|---|
| Energy (kJ / kcal) | 918 / 221 |
| Total fat (g) | 16 |
| Saturated fat (g) | 6,1 |
| Carbohydrates (g) | 5,2 |
| sugars (g) | 1,8 |
| Proteins (g) | 14 |
| Salt (g) | 1,2 |