This capon stuffed with truffles and mousse's duck with a gratin of sweet potatoes is going to become the best of your table this holiday season. Not only because it is delicious, but because you will not have to spend hours in the kitchen to prepare it.

At home Christmas are sacred. From a very small am used to see how my mother spent hours in the kitchen to give us all the better (in my house were always more than 60). We met at my grandparents House with all my uncles and cousins (we are more than 25), by which the party was always assured.

My mother and my aunt were almost everything so it started to cook a few days earlier. After dinner to pick up the table and save it all so that my grandmother would not have to work more. When it ended they were so exhausted that they could not nor sing a Christmas Carol.

These endearing celebrations of jaleo and lots of laughs I have been two things: on the one hand, I I have no fear to prepare dinner or lunch for 60 because I love to give it all, I organize as did my mother and wanting all out.

And two and almost more importantly, I refuse to fall exhausted not wanting to sing or dance for the accumulated fatigue of hours in the kitchen. I of course do not waive to give to my family and friends the best of the best, but I'm looking for allies that put it me easy. And that is the case of The Carlotena, A roasted traditional craftsmen company which offers you lots of possibilities adapted to all tastes, to the most exquisite and makes at the table, everyone is happy.

Of course that is a pleasure to share the pleasure of eating well and share with all the beautiful and good taste, a table well put, a careful detail, but simplify everything please, without dying in the attempt, so thanks to the Carlotena, without giving up the best.

This today's recipe is a favorite of my husband. A capon Roast with truffles medallion and mousse of foie gras, which will be our new year's Eve dinner and that and accompanied of a gratin of sweet potatoes, and a sauteed nuts. All with a sauce of mushrooms and cognac for scrumptious.

The sweet taste of au gratin potatoes, along with the touch of the nuts very well joins the mushroom sauce with cognac. It is an easy but original recipe with a stately touch to make special festivities at home without taking the energies in the kitchen. So let's go for it.







For the gratin of sweet potatoes

  • 2 kg of sweet potatoes
  • 3 shallots or onions, French
  • some thyme
  • a bit of Sage or parsley
  • 4 garlic gloves
  • 3 tablespoons extra virgin olive oil

For those fruits dried with potatoes

  • 1 kg of baby potatoes
  • 100 g walnuts
  • 100 g hazelnuts
  • 100 g of prunes
  • 100 g of dried apricots
  • 2 red onions
  • 100 g butter
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 2 Bay leaves
  • 1 sprig of Rosemary
  • salt and black pepper

For the sauce

  • 250 g of mushrooms and toadstools
  • 1 tablespoon butter
  • 1 clove of garlic
  • 150 ml of liquid cream
  • 50 ml of cognac

1 capon Roast with truffles medallion and the Carlotena duck foie gras mousse


1 start with the gratin of sweet potatoes. To this end, Peel, wash and cut potatoes finely. Turn on the oven to 200ºc. Fill in an ovenproof container forming a spiral with potatoes and ending with the center of our Bowl. Salt and pepper using freshly ground black pepper

Put all the herbs together with the oil and garlic in a bowl and mash to a paste. If necessary we can add a little more oil. Pour over the sweet potatoes. Bake 1 hour until they are tender and well-crispy on the outside

2 to prepare the potatoes preheat the oven to 180 degrees. Chop the onions into thin slices. Cover with them a bowl of oven. Put potatoes, walnuts, hazelnuts, prunes and raisins. Drizzle with the olive oil, honey, laurel and Rosemary, and pepper. Bake for 40-45 minutes until the potatoes are tender.

3. for the sauce, sauté clean mushrooms and garlic in butter. When tender add the cognac and let the alcohol evaporate. Then add the cream. Blend and pass through a sieve. Book

4. Finally heat our capon. To do so, preheat the oven to 180 ° C. after 10 minutes, place the capon in a baking tray and bake 1a 160 ° for 10 minutes. Serve piping hot sauce with the garrison.

Tips and Tricks

  • This meat is delicious at any time. I love to take advantage of leftovers in a sandwich with egg yarn for dinner day 1 of January at home watching a movie.
  • Replaces the sweet potatoes for apples
  • 2 hours of preparation time garrison. 10-minute meat
  • Difficulty: easy
  • Servings: 10

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