FRIJE

Instructions

• 1.   Preheat the oven to 180 °C (350 °F).
• 2.   Chop the apricots and cut the foie gras into cubes. Blend the turkey escalopes. Add the egg, continue blending, then transfer to a bowl. Finally, incorporate the apricots, foie gras, and nutmeg. Season with salt and pepper. Open the capon and stuff it.
• 3.   Heat the oil in a casserole dish, and brown the capon on all sides until golden. Remove the capon from the casserole dish and add the honey and white wine, season with salt and pepper, then let it cook until the honey caramelizes.
• 4.   Place the capon back in the casserole dish and glaze it with the caramelized honey. Place in the oven for 2 hours and 30 minutes. Regularly baste with the sauce during the entire cooking process.
• 5.   Wash the apples, remove the seeds, then cut them into large quarters and place in a gratin dish.
• 6.   Dissolve the bouillon cube in hot water, then add the balsamic vinegar, crushed berries, and shallots. Season with salt and pepper, then pour the mixture over the apples.
• 7.   Place the apples in the oven with the capon 45 minutes before the capon is done cooking.
• 8.   Serve the capon with the stuffing and a few quarters of apples.