As Christmas approaches, here is an opportunity to introduce you to Roast Capon with Foie Gras, a culinary specialty traditionally served on this festive occasion.
The most important occasion in France, Christmas brings the whole family together around a warm and tasty meal.
As the main French region for the production of exceptional poultry, its famous capon brings a bit of Burgundy to many French Christmas tables. Remembering its generous aroma and savory roasted flavor at last year’s Christmas, I couldn’t help but share the recipe with you
Translated from cuisineaz
Roast Capon Ingredients
- 2 fillets of farm capon
- 4 slices of raw foie gras, 30 g each
- 1 lemongrass stick cut in 2 lengthwise
- 2 shallots, peeled and chopped
- 3 + 2 tbsp of honey
- 6 carrot tops, peeled with a small piece of the tops split in 2 lengthwise
- 1 orange juice + 1 grapefruit juice + 1 lemon juice mixed
- 1 tsp. coffee of green anise
- 20 cl of water
- 20g of sugar
- 20 g sesame seeds
- 4 tbsp. soy sauce
- olive oil
- 35 + 10 g of semi-salted butter
- Fine salt and freshly ground pepper
How to make Roast Capon with Foie Gras :
Preheat your oven to 200°C.
Slice the 2 fillets on the thinner side with your knife without going to the other side of the fillet. In a hot casserole dish, place the slices of foie gras seasoned with salt and pepper and brown them without cooking them. Set the casserole aside.
Insert the slices into the fillets and close. Tie the side if you have a binder needle, otherwise go around each fillet to make sure they stick together, but don’t overtighten.
In the foie gras pan, add a knob of butter and brown the fillets, skin side first. Remove from the pan to a plate, pour in the shallots and lemongrass, mix and place the capon fillets, sprinkle with sugar and start to caramelize.
Pour in the water, cover and bake for 15 minutes.
In a hot frying pan, put a knob of butter, add the carrots and season with salt. Start to color them, pour a spoonful of honey and caramelize them. Pour in the citrus juices and sprinkle with spices. Cover and cook for 7 minutes.
When the poultry is done cooking, remove the lid without burning yourself and pour in a little water if necessary and the soy sauce.
Take out the fillets, slice them in a dish with the sauce on top, sprinkle with sesame seeds and add the candied carrots around them.
Enjoy your Roast Capon with Foie Gras