Capon With Clementines And Foie Gras

• 1 capon 3 kg, gutted
• 7 ounces foie gras
• 7 clementines
• 24 shallots
• 10 cups tangerine juice if not, orange juice
• 3 tablespoons honey
• 2 1/2 cups brioche
• chicken stock 15 cl.
• 7 tablespoons butter
• 1 baguette
• salt
• ground black pepper

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

gras, clementines, shallots, tangerine juice, honey, brioche, chicken, butter, baguette, salt, ground black pepper

Taken from www.yummly.com/recipe/Capon-With-Clementines-And-Foie-Gras-898511 (may not work)