Cranberry Lacquered Capon

Cranberry Lacquered Capon
Staff Writer
Cranberry Capon

Cove, Houston TX

Cranberry Capon

Chef Philippe Gaston of Cove in Huston gives us a recipe using the unusal capon bird for Thanksgiving dinner.

Directions

For the cranberry-chicory glaze

In a small sauce pan over medium heat, sweat shallots in butter for 2 minutes until translucent. Add all other ingredients, excluding demi-glace. Reduce by 3/4. Add demi-glace and simmer for 20 minutes or until at sauce consistency. Strain through a fine-mesh strainer. Add zest and adjust seasoning with salt and lemon juice. Reserve hot.

For the capon

Preheat oven to 450 degrees.

Rub the capons thoroughly with the salt and cut off the tail to allow drainage. Place the capons on a rack set in a shallow pan and refrigerate for 24 hours. Wash the salt from the capons under cold running water and remove any excess fat from the skin.

In a large pot over high heat, bring 2 gallons of water to a boil. Stir in the honey and cranberry. Immerse the capons in the boiling honeyed water for 3 minutes. Remove, drain, and set on a wire rack in a roasting pan. Put in the oven for 30 minutes, reduce the oven temperature to 300 degrees, and cook for another 45 minutes or until the skin resembles black lacquer.

Nutrition

Calories per serving:

471 kcal

Daily value:

24%

Servings:

4
  • Carbohydrate, by difference 103 g
  • Protein 6 g
  • Total lipid (fat) 5 g
  • Vitamin A, IU 1986 IU
  • Vitamin A, RAE 435 µg
  • Vitamin B-12 5 µg
  • Vitamin B-12, added 5 µg
  • Vitamin B-6 2 mg
  • Vitamin C, total ascorbic acid 138 mg
  • Vitamin D 92 IU
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 2 µg
  • Ash 1 g
  • Aspartic acid 1 g
  • Caffeine 1 mg
  • Calcium, Ca 45 mg
  • Carotene, alpha 2 µg
  • Carotene, beta 12 µg
  • Cholesterol 3 mg
  • Choline, total 10 mg
  • Cryptoxanthin, beta 14 µg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 4 g
  • Folate, DFE 586 µg
  • Folate, food 35 µg
  • Folate, total 359 µg
  • Folic acid 324 µg
  • Fructose 2 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 1 g
  • Iron, Fe 19 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 240 µg
  • Magnesium, Mg 50 mg
  • Maltose 1 g
  • Manganese, Mn 1 mg
  • Niacin 11 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 122 mg
  • Potassium, K 347 mg
  • Retinol 402 µg
  • Riboflavin 1 mg
  • Selenium, Se 5 µg
  • Sodium, Na 285 mg
  • Starch 26 g
  • Sucrose 8 g
  • Sugars, total 55 g
  • Thiamin 1 mg
  • Tocopherol, gamma 1 mg
  • Vitamin D (D2 + D3) 2 µg
  • Vitamin D3 (cholecalciferol) 2 µg
  • Water 268 g
  • Zinc, Zn 3 mg
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