| Level: | Advanced |
| Total: | 6 hr 15 min |
| Active: | 1 hr 30 min |
| Yield: | 14 to 16 servings |
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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 647 |
| Total Fat | 56 g |
| Saturated Fat | 20 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 23 g |
| Cholesterol | 132 mg |
| Sodium | 522 mg |
Reviews
I might try stuffing a large turkey breast with one duck breast and the chorizo stuffing, maybe very moist and tasty ?
Great recipe. Love the stuffing!
Have not made this. Not going to make it. Looks absolutely disgusting and unappetizing.