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1
Preheat oven to 425 degrees Fahrenheit
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2
Add salt and pepper to the capon inside and outside.
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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.
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4
Stuff the capon, sew the opening (or close with one or two toothpicks).
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5
Place the capon in a large roasting pan, and cook in the oven for 2 to 2 1/2 hours, basting regularly.
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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.
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7
Toast 24 slices of baguette.
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8
Peel the the remaining 6 clementines.
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9
Once the capon is cooked, remove the cooking juices from the roasting pan, and wrap it in aluminum foil.
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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.
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11
Add the tangerine juice and the broth to the dish. When the mixture is syrupy, add the remaining butter, while whisking.
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12
On each plate, place a piece of capon, a caramelized clementine, and three caramelized shallots on toasted bread. Top with the sauce.
