Some dishes announce Christmas before they even reach the table. Stuffed capon with Christmas spice mustard is one of them. Its aroma of cinnamon, honey and star anise fills the entire house as it cooks. Its generous stuffing, its reduced cooking juices and its syrupy Christmas Spice Mustard sauce from Domaine des Terres Rouges - stone-ground in Alsace, with cinnamon, cloves, cardamom and star anise - make this capon an exceptional festive dish worthy of the finest Alsatian tables.
Christmas Spice Mustard - the magic of the festive season in a jar
Christmas Spice Mustard from Domaine des Terres Rouges is a unique Alsatian creation, stone-ground using a traditional artisanal process that preserves all its aromas. Its taste of honey and gingerbread - cinnamon, cloves, cardamom, star anise - instantly evokes the warm atmosphere of Alsatian Christmas markets. In cooking, it infuses sauces, stuffings and cooking juices with incomparable aromatic complexity. It is used twice in this recipe : in the stuffing to infuse the meats with its aromas, and in the final sauce to give it its festive character and glossy brown finish.
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Ingredients for 8 to 10 people
For the capon
For poaching
- 1 leek
- 1 carrot
- 1 onion studded with 3 cloves
- 1 bay leaf
- Salt
For the stuffing
- 200 g pork neck
- 150 g chicken breast
- 100 g chicken livers
- 160 g fresh bacon
- 2 tablespoons cognac
- 50 g Christmas Spice Mustard Domaine des Terres Rouges
- 100 g fromage blanc
- 3 eggs
- 3 garlic cloves
- 1 onion
- Herbes de Provence, salt, pepper
For the sauce
- Cooking juices from the capon
- 250 ml reserved poaching stock
- 150 ml white wine
- 50 g Christmas Spice Mustard Domaine des Terres Rouges
Method
Poaching
- Peel the carrot, leek and one onion. Stud the onion with the cloves.
- Bring 1.5 litres of salted water to the boil in a large pot. Add the capon with the vegetables and bay leaf. Simmer gently for 30 minutes.
- Drain the capon and reserve the poaching stock carefully - it will be used for the sauce.
The stuffing
- Peel and finely chop the garlic and the second onion.
- Cut the bacon into small pieces, removing the rind and cartilage. Remove sinew from the chicken livers and dice them.
- Fry the onions and bacon until lightly coloured. Add the chicken livers - they should remain pink, about 2 minutes. Set aside.
- Cut the pork and chicken breast into pieces and mince finely.
- In a large bowl, carefully mix the minced meat, eggs, fromage blanc, 50 g of Christmas Spice Mustard, cognac, herbes de Provence and garlic. Add the livers and bacon. Season generously. Mix until thoroughly combined.
- Refrigerate for at least 1 hour - ideally overnight for the aromas to develop fully.
- Stuff the capon from the rear, packing the stuffing firmly. Sew the opening with kitchen string. Brush the bird with oil.
Roasting
- Preheat the oven to 200°C. Place the capon in a large roasting dish. Add a little stock to the bottom with the poaching vegetables.
- Roast for 30 minutes at 200°C to colour the skin. Reduce to 180°C and continue for 1.5 hours, basting every 20 minutes and turning the capon halfway through.
- Check doneness by piercing the thigh - juices should run clear. Turn off the oven and leave the capon to rest for 20 minutes with the door slightly ajar.
The sauce
- Collect the cooking juices from the roasting dish and skim off excess fat. Pour into a saucepan with 250 ml of reserved stock and 150 ml of white wine.
- Bring to a high heat and reduce by half - about 10 minutes.
- Remove from the heat and stir in the remaining 50 g of Christmas Spice Mustard. Strain the sauce - it should be brown, glossy and slightly syrupy.
Carve the capon, arrange on a warm platter with the stuffing in the centre and the sauce in a gravy boat. Enjoy and Merry Christmas!
Tips and variations
- Poaching : this preliminary step is the secret to an exceptionally moist capon - it pre-hydrates the flesh before roasting, preventing it from drying out during the long cooking time.
- Stuffing the night before : prepare the stuffing the day before and leave it to marinate overnight - the aromas of the Christmas Spice Mustard and cognac penetrate deeply into the meats.
- Resting time : essential - at least 20 minutes in the switched-off oven. The juices redistribute through the fibres and the flesh becomes juicier and easier to carve.
- The sauce : never add the Christmas Spice Mustard to boiling sauce - always remove from the heat first to preserve its delicate aromas.
- Wine pairing : an Alsatian gewurztraminer or pinot gris vendanges tardives pairs perfectly with the spiced aromas of the sauce.
- Order ahead : order your capon from a poulterer at least 8 days in advance - quality capons sell out before Christmas.
Serving suggestion
Find Christmas Spice Mustard from Domaine des Terres Rouges and all our Alsatian specialities on decoalsace.fr - delivery across Europe.
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