Capon With Clementines And Foie Gras

1. 1

   Preheat oven to 425 degrees Fahrenheit

2. 2

   Add salt and pepper to the capon inside and outside.

3. 3

   Peel 1 clementine, divide into the sections and cut into cubes. In a bowl, mix with raw foie gras and diced brioche, add salt and pepper.

4. 4

   Stuff the capon, sew the opening (or close with one or two toothpicks).

5. 5

   Place the capon in a large roasting pan, and cook in the oven for 2 to 2 1/2 hours, basting regularly.

6. 6

   Place the peeled shallots in a pan with 30 grams of butter, a tablespoon of honey, salt, and pepper. Cover with water, and put lid on pan. Cook until water is absorbed, remove the lid, and caramelize over high heat.

7. 7

   Toast 24 slices of baguette.

8. 8

   Peel the the remaining 6 clementines.

9. 9

   Once the capon is cooked, remove the cooking juices from the roasting pan, and wrap it in aluminum foil.

10. 10

    Pour the cooking juices from the capon in a small pan on the stove, add the honey and clementines, and caramelize over high heat while stirring gently. Keep the clementines warm on a plate.

11. 11

    Add the tangerine juice and the broth to the dish. When the mixture is syrupy, add the remaining butter, while whisking.

12. 12

    On each plate, place a piece of capon, a caramelized clementine, and three caramelized shallots on toasted bread. Top with the sauce.

* Per serving · 4 servings · Values may vary.