Cyril Lignac reveals the recipe for his capon fillet stuffed with foie gras and makes our mouth water
Cyril Lignac reveals the recipe for his capon fillet stuffed with foie gras and makes our mouths water
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Cyril Lignac reveals the recipe for his capon fillet stuffed with foie gras and makes our mouths water
Cyril Lignac reveals the recipe for his capon fillet stuffed with foie gras and makes our mouth water We have explained the details of the news, step by step, below. Cyril Lignac reveals the recipe for his capon fillet stuffed with foie gras and makes our mouth water Keep reading our news. Here are all the details on the subject.
Cyril Lignac reveals the recipe for his capon fillet stuffed with foie gras and puts the water in the mouth
“All in the kitchen” with Cyril Lignac, it's (re) gone! On the Monday menu 20 December? A fillet of capon stuffed with foie gras, lacquered with honey. Here is his recipe.
Here is the recipe for capon fillet stuffed with foie gras, lacquered with honey, by Cyril Lignac ( kitchen, Holiday menus
- , M6):
The ingredients for 4 people :
-
- 2 capon fillets from Champagne Label Rouge
4 slices of raw foie gras 20 g each
- 1 stick of lemongrass cut in 2 lengthwise
- 2 shallots, peeled and chopped
- 3 + 2 tbsp. acacia honey
16 carrots peeled with a small piece of tops split in 2 lengthwise
- 1 orange juice + 1 grapefruit juice + 1 juice lemon mixed
1 tsp. coffee green anise
1 tsp. curry coffee
20 cl of water
- 16 g of sugar
20 g sesame seeds
- 4 tbsp. soy sauce
Olive oil
- 35 + g semi-salted butter
- Fine salt and freshly ground pepper
Preheat your oven to 200 ° C.
Incise the 2 fillets on the thinnest side using your knife without going to the other side of the fillet. In a hot casserole dish, place the slices of foie gras seasoned with salt and pepper and color them without cooking them. Set the casserole aside. Insert the slices into the fillets and close. Tie the side if you have a needle to clamp otherwise go around each thread to stick them well, do not over tighten.
In the pan of foie gras, add a knob of butter and color the fillets, skin side down first. Remove from the cooking on a plate, pour in the shallots and lemongrass, mix and place the capon fillets, sprinkle with sugar, start to caramelize. Pour in the water, cover and bake 14 minutes
In a hot pan, place a knob of butter, add the carrots, season them with salt. Start coloring them, pour a spoonful of honey and caramelize them. Pour in the citrus juices and sprinkle with spices. Cook, covered, for 7 minutes.
When the poultry is finished cooking, remove the lid without burning yourself and pour a little ‘water if necessary and soy sauce.
Take out the fillets, cut them into slices in a dish with the sauce on top, sprinkle with sesame and add the candied carrots around it.
Also to be discovered: Cyril Lignac reveals his Christmas shortbread recipe and plunges us into the magic of the holidays
