Luxurious Pot-au-Feu with Free-Range Capon, Duck Foie Gras, and Black Truffle Slices

Preparation: 20 minutes

Cooking: 2 hours

Ingredients for 7 to 8 people:

• 1 free-range capon
• 1 duck foie gras
• 3 chicken stock tablets
• 1 onion
• 2 sprigs of parsley
• 1 celery rib

To accompany:

• 8 small carrots
• 8 small leeks
• 1 ball of celery
• 1 celery heart
• 250g fine green beans
• 1 beautiful black truffle
• 2 cloves
• Coarse salt, ground pepper

Step-by-Step Recipe:

1. Pour 3 liters of water into a large casserole dish. Add the chicken broth tablets, onion studded with 2 cloves, celery rib, parsley, salt, and pepper. Bring to a boil, add the capon, and top up with water if necessary to fully cover the poultry. As soon as it bubbles, reduce heat, cover, and simmer for 1 hour 30 minutes.
2. Meanwhile, clean and wash the vegetables. Cut the celeriac into cubes and the celery heart into sections. After 1 hour 30 minutes, remove 1 liter of broth from the casserole and transfer to a saucepan.
3. Add the foie gras to the casserole and continue cooking for 30 minutes. Bring the saucepan broth to a boil and cook the vegetables separately until tender. Keep them warm.
4. Once the capon is cooked, drain it and cut into pieces. Slice the foie gras. Arrange the capon and foie gras in a hot serving dish, surrounding them with the vegetables. Ladle over some defatted broth.
5. Brush and peel the truffle, then slice thinly and arrange over the meat for an elegant finish.