Guinea fowl stuffed with foie gras and baked veal
A stuffed guinea fowl will enchant your holiday meal this year. This foie gras and veal stuffing will bring even more flavor to your dish to the delight of your guests.
- 1 capon guinea fowl
- 100 g raw foie gras
- 300 g of veal meat
- 1 onion
- 5 cl of white wine
- salt pepper
Preparation 20 mins
Cooking 1 hour
Preheat the oven to th.5-6 (170°C).
Clean then, chop the parsley with a chopper or chop it with a pair of scissors. Peel the onion then, on your kitchen board, slice it.
Chop your vegetables
How to chop your herbs?
Carve an onion
Heat a skillet with 1 tbsp. oil soup. Then, sauté the onion.
Prepare the stuffing: In a salad bowl, mix the veal meat and the chopped parsley. Detach the lobes. Break up the foie gras, add it to the veal meat and parsley mixture. Top with onion and white wine. Salt and pepper to your liking. Stir it all up. The ideal is to mix it with your hands.
How to season and cook your foie gras?
How to devein your foie gras?
Season the inside and outside of the capon, then garnish the guinea fowl with this stuffing.
How to stuff your poultry?
Arrange the capon in a baking dish. Place the dish on a rack halfway up. Bake it for 1 hour. Don’t forget to wet the capon once or twice during cooking to prevent it from drying out. The capon is fattier than a guinea fowl.
How to cook your poultry?
At the end of cooking, remove it from the oven at the end of the time, then serve.
You accompany this capon with beautiful charlotte type potatoes, very brown and some seasonal green vegetables, such as leeks or green beans.
Add 25g of Porto to the stuffing and replace the onion with a shallot. For a royal foie gras, you can afford to add champagne to the stuffing. This will increase the cost of the recipe, but it can be worth it! Health !