Thigh-Stuffed Capon Breast

Section the capon, removing its two breasts and the thighs. Leave the skin on the breasts, and remove the skin and bones from the thighs. Remove the feet, head, innards and excess fat, then cut the carcass into pieces and place them in a saucepan together with the thigh bones. Brown the carcass and bones without adding anything else for about 15 minutes. Remove all the fat from the pan, add a glass of white wine, a sprig of rosemary and a bay leaf and cover with cold water. Cook for 1 hour and 40 minutes.

Chop the thigh meat using a meat grinder and place it in a bowl. Soak the bread in the milk, then mix it with the thigh meat, grated Grana Padano cheese, the pâté, salt, pepper and a pinch of nutmeg. Mix well to form a sort of batter. Beat the breasts with a meat tenderizer and place them skin-side down on a sheet of parchment paper. Brush them with the batter and roll them up, closing them above it and using the parchment paper to help you. Let sit for 1 hour so the roll hardens a bit.

Filter the capon broth, pour it into a smaller saucepan and let it reduce for about 40 minutes, until it becomes a sauce. Wrap the capon roll in the caul fat and bake it at 350°F for about 1 hour and 10 minutes, raising the oven to 400°F in the last 10 minutes. Take the roll from the oven and let it rest for 30 minutes before cutting it. Serve it sliced along with its sauce, and accompany as you like with mashed potatoes.