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.


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.


Calories per serving:

2,712 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free

Daily value:



  • Fat 176g 270%
  • Carbs 82g 27%
  • Saturated 51g 257%
  • Fiber 3g 12%
  • Trans 0g
  • Sugars 76g
  • Monounsaturated 75g
  • Polyunsaturated 37g
  • Protein 194g 387%
  • Cholesterol 769mg 256%
  • Sodium 17,153mg 715%
  • Calcium 198mg 20%
  • Magnesium 243mg 61%
  • Potassium 2,412mg 69%
  • Iron 12mg 67%
  • Zinc 12mg 83%
  • Phosphorus 1,898mg 271%
  • Vitamin A 392µg 44%
  • Vitamin C 40mg 67%
  • Thiamin (B1) 1mg 45%
  • Riboflavin (B2) 1mg 80%
  • Niacin (B3) 75mg 374%
  • Vitamin B6 4mg 187%
  • Folic Acid (B9) 68µg 17%
  • Vitamin B12 4µg 59%
  • Vitamin D 0µg 0%
  • Vitamin E 4mg 20%
  • Vitamin K 29µg 36%
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