Recipe

Cook the potatoes in boiling water for 10/15 minutes and then mash them. Separate the egg whites from the yolks. Beat the egg whites until stiff.

Mix all the ingredients in order with a mixer: mashed potatoes, garlic confit, cold milk, egg yolks, salt, potato starch and melted duck fat. At the end, add the egg whites and mix gently. Put the mixture into individual non-stick moulds and bake for 30 minutes in a ventilated oven at 160°.

Peel the remaining 4 potatoes and cut them with a fine mandolin. Sauté them in 20 g of butter and arrange the slices in a rosette on an ovenproof tray and place another on top. Bake for 15 minutes at 160° until golden brown.

Cook the whole capon in a casserole dish for 6 min over medium heat with 10 g of sunflower oil to brown the skin side. Turn it over and leave it to cook for 60-70 min on a low heat.

FOR THE PRESENTATION

Present the capon in the casserole, the potato soufflés and the rosettes on a separate dish.