Recipe courtesy of Jonathan Waxman
Capoducken with Chorizo and Oyster-Chestnut Stuffing
- Level: Advanced
- Yield: 14 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 647
- Total Fat
- 56
- Saturated Fat
- 20
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 23
- Cholesterol
- 132
- Sodium
- 522
- Total: 6 hr 15 min
- Active: 1 hr 30 min
Ingredients
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
Oyster and Chestnut Stuffing:
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
Directions
Special equipment:
butcher twine and trussing needle- 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.
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.