En Vessie CaponA French Christmas tradition, revisited

For the Capon Sous-Vide:

1. Begin by removing any giblets, neck, and organs from the
   bird.
2. Lightly rinse with cold water and pat dry inside and
   out.
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.