En Vessie CaponA French Christmas tradition, revisited


This flavorful poultry recipe revisits a French Christmas tradition.    


Capon Sous-Vide

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

Truffle Sauce

2 C heavy cream
3 oz raw duck liver (foie gras)
2 Tbsp fresh black truffles
Salt and pepper to tast



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Paper towel
  • Vegetable Peeler, mandolin or cheese slicer
  • Butcher’s twine or durable cotton string
  • Baster or large spoon
  • Oven/Wire rack
  • Sheet/Roasting pan
  • Blender
  • Fine mesh strainer or Chinois
  • Small saucepot
  • Small knife


Prepping time: 45 minutes / Cooking time: 20 minutes (excludes sous-vide cooking)




For the Capon Sous-Vide:

  1. Begin by removing any giblets, neck, and organs from the
  2. Lightly rinse with cold water and pat dry inside and
  3. Season the cavity with salt, pepper, and garlic.  Add the
    sprig of thyme and foie gras in the cavity.
  4. Cut thin slices of truffles and butter and place them gently
    under the skin by the breasts, thighs, and drumsticks.
  5. Truss the capon and tie the drumsticks together.
  6. Place the capon in a sous-vide pouch and add the wine and stock.
  7. Cook at 185°F (85°C) for 25 minutes.
  8. Then reduce the temperature to 165°F (74°C) and continue to cook for 3 ½ hours. The inner thigh portion of the capon should reach an
    internal temperature of 163°F (73°C).
  9. Once done, remove the capon from the pouch and keep the jus separate for later. The jus can be used to baste while the capon is in the oven.
  10. Place the capon on an oven/wire rack with a sheet or roasting
    pan in a preheated oven set at 425°F (218°C) for 1 hour or until golden brown.
  11. Baste with the jus from the pouch every 30 minutes.
  12. Pour about 2 cups of water into the pan to prevent burning and smoking from the capon’s juices.

For the Truffle Sauce:

  1. Pour the heavy cream, truffles, and foie gras in a blender and mix for 30 seconds.
  2. Pass through a fine mesh or chinois and heat over the stovetop in a small saucepot 20 minutes.
  3. Season the sauce to taste.

To Serve:

Remove the bird from the pouch and remove the trussing. Slice the bird as desired and serve with sauce.

Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Fall/Winter 2017.

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