Food Art & Techniques to make The Best Duck Step By Step.
A capon is a rooster that has been castrated which results in tender meat and a much bigger bird.
A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber.
Truffles are ectomycorrhizal fungi and are therefore usually found in close association with the roots of trees. Wikipedia
Roasted Duck With Mushroom – Truffle Stuffing
Serves 6
INGREDIENTS
- 1 cup fresh bread, cut into ½-inch cubes
- 6 ounces chopped chicken liver
- ½ pound mixed mushrooms, cleaned and diced
- 1 ounce black truffles, diced
- 1 ½ tablespoons minced garlic
- 2 tablespoons diced shallot
- 2 tablespoons chopped parsley
- 1 tablespoon duck fat (you may substitute butter)
- ¼ teaspoon freshly ground white pepper
Special Equipment
DIRECTIONS
Preheat the oven to 400°F.
1 . Rinse the capon and pat dry. Remove the wings and reserve.
2. Soak the bread in the milk. Squeeze out the excess milk from the bread and place in a large bowl. Add the eggs, chicken liver, mushrooms, truffles, garlic, shallot, parsley, thyme and duck fat. Season with salt and pepper. Season the cavity of the capon with salt and pepper and fill with the stuffing.
3. Thread a trussing needle with a piece of kitchen string at least 18 inches long. Sew the opening in the capon closed using a crisscross pattern—enter the bird just above the breast and cross down to the opposite leg, pulling the string tight. Repeat with the other side of the bird. Finally, pierce the top of the breast and pass the needle through the bottom of the bird.
4. The opening should be completely closed at this point. Tie the legs together. Season the bird on the outside with salt and pepper.
5. Place the wings in a roasting pan and place the capon on top of the wings. Roast for 90 minutes, or until the juices run clear when the leg is pierced and the stuffing reaches 150 degrees F. Remove the capon to a platter and let it rest at least 10 minutes
6. Place the roasting pan over high heat and add the chicken stock to deglaze the pan, stirring the browned bits in the bottom of the pan. Bring to a boil, and then remove from the heat. Strain into a small pot. Season to taste with salt and pepper.
7. To serve, carve the capon and slice the breast meat and leg meat. Serve 2 slices of each and a spoon of the stuffing. Spoon the sauce over the plate and pass the extra sauce at the table. Serve immediately.
About Me
In 2012 I began my cooking journey in Brasil and studied at “Senac, Juiz de Fora”, in Minas Gerais, developing my basic culinary techniques.
Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base. I then discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a Chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; learn English and improve my culinary techniques.
Following this experience I traveled to Ireland in Europe and began working in an Irish restaurant as a Kitchen Porter and later working as a Chef de Parti.
Having met my girlfriend, I embarked on the third part of journey to Thailand in 2014 where I gained an Asian cooking experience and improved my International culinary techniques. In Bangkok I had the privilege of undertaking a course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”.
Having completed the Advanced cooking level there I traveled to Italy and learnt more about Mediterranean cooking and then returned to Brasil, where I’m now based.