Tender, juicy chicken is stuffed with a mixture of clementines, foie gras, and brioche for a hearty and flavor-packed meal. This is the perfect dish for holiday and special occasion, especially during the winter months when clementines are so sweet…
and fragrant. The rich flavors are sure to keep you warm on a cold winter night.
- 1 capon (3 kg, gutted)
- 200 grams foie gras
- 7 clementines
- 24 shallots
- 10 cups tangerine juice (if not, orange juice)
- 3 tablespoons honey
- 200 grams brioche
- chicken stock (15 cl.)
- 100 grams butter
- 1 baguette
- ground black pepper
- Preheat oven to 425 degrees Fahrenheit
- Add salt and pepper to the capon inside and outside.
- 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.
- Stuff the capon, sew the opening (or close with one or two toothpicks).
- Place the capon in a large roasting pan, and cook in the oven for 2 to 2 1/2 hours, basting regularly.
- 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.
- Toast 24 slices of baguette.
- Peel the the remaining 6 clementines.
- Once the capon is cooked, remove the cooking juices from the roasting pan, and wrap it in aluminum foil.
- 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.
- Add the tangerine juice and the broth to the dish. When the mixture is syrupy, add the remaining butter, while whisking.
- On each plate, place a piece of capon, a caramelized clementine, and three caramelized shallots on toasted bread. Top with the sauce.