1 capon, 7-8 lbs
12 slices black truffle, ¼-inch thick
1 ½ oz raw duck liver (foie gras)
3 ½ Tbsp dry white wine (Crozes-Hermitage recommended)
6 garlic cloves
1 sprig thyme
1 Tbsp butter, unsalted
Salt and pepper to taste
3 Tbsp chicken stock
2 C heavy cream
3 oz raw duck liver (foie gras)
2 Tbsp fresh black truffles
Salt and pepper to tast
Prepping time: 45 minutes / Cooking time: 20 minutes (excludes sous-vide cooking)
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