Christmas is the perfect time to honor cherished traditions, reunite with family, and savor the season’s most comforting flavors. This year, we turn to the expertise of Eric Ripert, the famed French chef and culinary visionary behind New York’s three-Michelin-starred Le Bernardin. Known for his elegant, seafood-centric approach to haute cuisine, Ripert has recently focused on sustainable sourcing and the art of simplicity—most notably showcased in his 2021 cookbook, Vegetable Simple. Beyond the kitchen, he continues to engage global audiences through his popular show Avec Eric,sharing insights on technique, hospitality, and culinary philosophy. Now, as the holidays approach, Ripert draws upon his personal heritage to bring us a fresh spin on one of his grandmother’s beloved seasonal recipes.
Chef Eric is a longtime friend of Pursuitist, and we are pleased to share his Christmas recipe.
“In my family growing up, Christmas was always a very special occasion when it came to food. We always started the meal with oysters and smoked salmon and foie gras. And we usually had turkey or capon for the main course. I preferred the capon and at the hands of my grandmother it was always something incredibly delicious and satisfying. She would stuff the capon with chestnuts. And then of course we’d end the meal with a traditional Buche de Noel cake. The recipe I’m sharing is inspired by my grandmother’s stuffed capon—but it has a bit of a luxurious twist — with black truffles added to the stuffing. To me the holidays are all about family and friends and being together at home around the table and this recipe is a really special way to celebrate that,” – Chef Eric Ripert.
Eric Ripert’s Roasted Capon with Mushroom-Truffle Stuffing Recipe
Serves: 6
Ingredients
- 1 (6-pound) capon
- 1 cup fresh bread, cut into ½-inch cubes
- 1/3 cup milk
- 1 egg, lightly beaten
- 6 oz chopped chicken liver
- ½ lb mixed mushrooms, cleaned and diced
- 1 oz black truffles, diced
- 1½ Tbsp minced garlic
- 2 Tbsp diced shallot
- 2 Tbsp chopped parsley
- ½ tsp thyme leaves
- 1 Tbsp duck fat (or butter)
- ½ tsp fine sea salt
- ¼ tsp freshly ground white pepper
- 2 cups chicken stock
Special Equipment: Kitchen string and a trussing needle
Directions
- Preheat & Prep:
Preheat the oven to 400°F. Rinse the capon inside and out, then pat it dry. Remove the wings and set them aside—they’ll serve as a roasting rack. - Make the Stuffing:
- Soak the bread cubes in the milk. When softened, squeeze out the excess milk and transfer the bread to a large bowl.
- Add the egg, chicken liver, diced mushrooms, diced truffles, garlic, shallot, parsley, thyme, and duck fat.
- Season with salt and pepper, mixing well to combine.
- Stuff & Truss the Bird:
- Season the cavity of the capon with salt and pepper. Spoon in the stuffing until the cavity is full but not tightly packed.
- Use a trussing needle and kitchen string to sew the cavity closed. Tie the legs together to help maintain a compact shape.
- Lightly season the outside of the capon with salt and pepper.
- Roast the Capon:
- Arrange the reserved wings in a roasting pan to form a base. Place the stuffed capon on top.
- Roast for about 90 minutes, or until the juices run clear when the leg is pierced and the stuffing reaches 150°F internally.
- Transfer the cooked capon to a platter and let it rest for at least 10 minutes before carving.
- Make the Sauce:
- Place the roasting pan over high heat. Pour in the chicken stock to deglaze, scraping up any browned bits.
- Bring to a boil, then strain the liquid into a small pot. Taste and adjust seasoning with salt and pepper as needed.
- Serve:
- Carve the capon and slice the breast and leg meat. Place a spoonful of the stuffing on the plate and top with slices of the carved meat.
- Drizzle with the prepared sauce and serve immediately. Pass any extra sauce at the table.
Tip: Allowing the capon to rest after roasting helps keep the meat juicy and flavorful.
