Capon stuffed with Christmas spice mustard

Bring the magic of Christmas to your table! Made in Alsace using a stone millstone, this mild mustard will instantly transport you to the warm, gourmet atmosphere of the festive season.

Be inspired by its taste of honey and gingerbread spices: cinnamon, cloves, cardamom and star anise.

Capon stuffed with Christmas spice mustard

Ingredients:

1 capon weighing 4kg
200 g pork loin
150 g chicken breast
100 g chicken liver
160 g fresh bacon
2 tbsp. tablespoons cognac
100 g Christmas spice mustard Domaine des Terres Rouges
100 g cottage cheese
3 eggs
1 leek
1 carrot
1 onion
3 cloves
1 bay leaf
3 cloves of garlic
2 onions
Salt
Pepper
Herbes de Provence
15cl white wine.

Poaching

Peel the carrot, leek and one onion, and stud the onion with cloves.

Plunge them into 1.5 litres of salted water brought to the boil, add the capon and a bay leaf and simmer for 30 minutes.

Drain the capon and keep the cooking stock.

The stuffing

Peel and mince the garlic and the second onion.

Cut the bacon into small pieces, removing the rind and cartilage, remove the skin from the chicken livers, dice and mince.

Fry the onions and bacon in a pan, followed by the chicken livers, which should remain pink.

Cut the pork and poultry into pieces and then chop the meats.

Carefully mix the minced meat, eggs, fromage blanc, 50 g Christmas spice mustard, cognac, herbs and garlic in a bowl, then add the chicken livers and lardons and season with salt and pepper.

Chill for 1 hour.

Stuff the capon from the back, pack tightly and sew. Brush the poultry with oil.

Cooking

Place the capon in an oven dish, add a little stock to the bottom of the dish along with the onion, carrot and leek from the stock.

Place in the oven for 30 minutes, then baste the meat and bake at 180°C for 1 hours, basting regularly and turning halfway through cooking.

Turn off the oven. Leave the meat to rest in the hot oven for 20 minutes.

Remove the excess fat from the cooking sauce and place in a saucepan.

Add 25cl of cooking stock, 15 cl of wine and 50 g of Christmas spice mustard and heat over a high heat until half the sauce has evaporated.

Strain the sauce, which should remain brown and syrupy. Cut up the capon and arrange on a hot dish, with the stuffing in the middle and the sauce in a sauceboat.

Enjoy your meal !