Roast Capon with Chestnuts, Foie Gras and Cilantro Sauce
Ingredients
- Ingredients
- 500 grams (approximately 18 ounces) shallots
- 3 Tbsps vegetable oil
- 1 4 kg (approximately 8 3/4 pounds) Capon
- salt
- freshly ground peppers
- 200 milliliters (approximately 7 ounces) white wine
- 250 milliliters (approximately 1 cup) Chicken broth
- 6 Tbsps butter
- 2 Tbsps honey
- 400 grams (approximately 14 ounces) peeled and cooked Chestnuts (peeled and cooked)
- 4 Tbsps Oats
- 400 grams (approximately 14 ounces) Foie gras
- 1 bunch cilantro
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Peel and coarsely chop the shallots. Heat 2 tablespoons oil in a roasting pan, add the shallots and stir. Rinse the capon, pat dry, season with salt and pepper inside and out and put on the shallots. Transfer the pan to the oven and bake 20 minutes. Add the white wine and some broth and cook 60-70 minutes. Gradually add the remaining broth and baste the capon with the pan juices.
In a pan, melt 4 tablespoons butter with the honey. Place 100 grams (approximately 3 1/2 ounces) of the chestnuts and the oatmeal in a blender and add the honey butter. Brush the capon with the honey-butter crumbs during the last 30 minutes of cooking time. Remove the capon from the sauce and if necessary, crisp under the broiler. Strain the sauce through a sieve, transfer to a pot and bring to a simmer.
Add the remaining chestnuts and butter to the sauce and stir to combine and heat without boiling. Stir in the chopped cilantro and season with salt and pepper. Season the foie gras with salt and pepper and saute in the remaining oil over low heat until golden brown. Cut the capon into portions and serve on warmed plates with the foie gras and the sauce.
