Roast Capon with Pork Stuffing

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