CAPODUCKEN WITH CHORIZO AND OYSTER-CHESTNUT STUFFING

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Capoducken with Chorizo and Oyster-Chestnut Stuffing image

Provided by Food Network

Categories     main-dish

Time 6h15m

Yield 14 to 16 servings

Number Of Ingredients 19

1 capon
1 duck
1 guinea fowl
1 pound loose chorizo, casings removed
1/4 cup (4 tablespoons) butter, at room temperature, plus additional for buttering casserole dish
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh cilantro
Oyster and Chestnut Stuffing, recipe follows
2 ounces olive oil
2 onions, peeled and sliced
4 cloves garlic, peeled and smashed
1 cup diced celery
1 cup freshly roasted chestnuts
1 cup turkey stock
1 cup diced levain bread that has been toasted, then rubbed with olive oil and garlic
2 cups shucked Kusshi oysters
2 ounces (4 tablespoons) butter, plus additional for buttering casserole dish
5 fresh sage leaves, minced
Sea salt

Steps:

  • Preheat a wood oven or kamado-style charcoal barbecue for cooking at about 350 degrees F. Debone each bird completely, leaving bodies intact but spatchcocked.
  • Mix the chorizo with the butter.
  • Lay the capon skin-side down on a sheet tray and sprinkle with salt and pepper. Spread half the chorizo over the capon.
  • Lay the duck skin-side down on top of the capon, sprinkle with salt and pepper and spread half of the remaining chorizo over the duck.
  • Lay the guinea fowl skin-side down on top of the duck, sprinkle with salt and pepper and spread with the remaining chorizo.
  • Using butcher twine and needle, sew up the capon's back. Do not tie too tight!
  • Butter a large casserole dish and place the capoducken inside. Put in the oven or kamado barbecue and cook for 3 1/2 hours. Serve with Oyster and Chestnut Stuffing.
  • Preheat the oven to 375 degrees F.
  • Add the olive oil to a cast-iron skillet, then add the onions, garlic, celery and chestnuts and cook over medium heat for about 10 minutes. Add the stock.
  • Transfer to a bowl along with the bread cubes. Allow to cool. Add the oysters, butter, sage and sea salt to taste. Toss well.
  • Butter a casserole dish, then transfer the mixture to the casserole dish. Bake, covered, for 1 hour. Keep warm.

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