Pot au feu of capon and foie gras, slices of black truffle
Preparation:20 minutes
Cooking:2 hours
Ingredients for 7 to 8 people:
- 1 free-range capon
- 1 duck foie gras
- 3 chicken stock tablets
- 1 onion
- 2 sprigs of parsley
- 1 celery rib
- 8 small carrots
- 8 small leeks
- 1 ball of celery
- 1 celery heart
- 250g fine green beans
- 1 beautiful black truffle
- 2 cloves
- Coarse salt, ground pepper
Development:
- Pour 3 liters of water into a large casserole dish, add the chicken broth, the onion studded with 2 cloves, the celery rib, the parsley, salt and pepper. Bring to the boil, add the capon and top up with water if necessary, to completely cover the poultry. At the first bubbles, lower the heat, cover and cook for 1 hour 30 minutes.
- While cooking, clean and wash the vegetables, cut the celeriac into cubes and the celeriac into sections. After 1 hour 30 minutes, take 1 liter of broth from the casserole and pour it into a saucepan.
- Put the foie gras into the casserole and continue cooking for 30 minutes. Bring the contents of the saucepan to the boil, cook the vegetables separately until tender, keep warm.
- When the capon is cooked, drain it and cut it into pieces. Cut slices of foie gras. Arrange capon and foie gras in a hot serving dish and add the vegetables harmoniously around it. Sprinkle with a ladle of defatted broth.
- Brush, peel the truffle and cut it into thin slices that you place on the meat.
