Roast capon with pork stuffing and mostarda di frutta

by The Kitchen with Great Italian Chefs
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8
3 hours 30 minutes

Ingredients

  • 1 capon, weighing approximately 3–3.5kg
  • olive oil
  • salt
  • pepper

Stuffing

  • 1 small onion, finely chopped
  • 1 stick of celery, finely chopped
  • 2 garlic cloves, finely chopped
  • 250g of pork mince
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried sage
  • 1 egg
  • 50g of fresh breadcrumbs
  • 50g of mortadella, diced
  • 30g of Parmesan
  • 1 orange, zested
  • salt
  • pepper

To serve

  • mostarda di frutta

Method

1
Begin by making the stuffing. In a frying pan set over a medium heat, sauté the onion, celery and garlic in a dash of olive oil until soft but not coloured. Remove from the heat and leave to cool. Preheat the oven to 175°C/gas mark 4
2
Place the mince in a bowl with rest of the stuffing ingredients and the (cooled) celery, onion and garlic and mix thoroughly. Season with salt and pepper
3
Stuff the mixture into the cavity of the capon and tie the legs together with butcher's string. Lightly oil the bird and season with salt and pepper, then place in a deep roasting tray with 150ml of water
4
Place in the oven to roast for 2 1/2 hours, or until the thickest part of the thigh reaches 75°C on a meat thermometer. Baste regularly with the juices from the bottom of the dish throughout the cooking time. If the skin starts to darken too much, cover with foil
5
Leave to rest for 30 minutes in a warm place before carving
6
Serve with mostarda di frutta