Great-Uncle Cecil's Spiced Plum And Port Glazed Capon

Name: Great-Uncle Cecil's Spiced Plum and Port Glazed Capon (Elevated)
Total time: 4 h
Yield: 6
Cuisine: Holiday
Ingredients: 1 Dry-Aged Capon; 3 tbsp Duck Fat; 1 tbsp Fleur de Sel; 1 tsp Tellicherry Black Pepper; 1 cup Vintage Port; 1 cup Black Plums-pitted and quartered; 1/4 cup Sherry Vinegar; 1 tbsp Japanese Soy Sauce; 1 tbsp Fresh Ginger-finely minced; 1 tsp Ceylon Cinnamon-ground; 1/2 tsp Whole Cloves-lightly crushed; 1/4 tsp Star Anise-ground; 2 tbsp Unsalted Butter; 1/4 cup Toasted Pistachios-chopped

⏱4h

👥6

🔥800 cal

Hard

🍽️Holiday

A luxurious rendition of the family recipe, utilizing a dry-aged capon, premium port, and a complex spice blend.

1 Dry-Aged Capon

3 tbsp Duck Fat

1 tbsp Fleur de Sel

1 tsp Tellicherry Black Pepper

1 cup Vintage Port

See all 14 ingredients ↓

(0 reviews)

⏱4h

👥6

🔥800 cal

Hard

🍽️Holiday

A luxurious rendition of the family recipe, utilizing a dry-aged capon, premium port, and a complex spice blend.

#Roast Chicken #Holiday Meal #Plum Glaze #Dry-Aged #Vintage Port

Instructions

Preheat oven to 325°F (160°C).
Pat the Dry-Aged Capon completely dry and rub with Duck Fat, Fleur de Sel, and Tellicherry Black Pepper.
Place the Capon on a roasting rack set inside a roasting pan.
Combine all Sauce ingredients in a heavy-bottomed saucepan and bring to a simmer over medium-low heat. Cook for 20 minutes, stirring occasionally, until plums are very soft and sauce has reduced slightly.
Strain the Sauce through a fine-mesh sieve, pressing on the solids to extract maximum flavor. Discard solids.
Pour half of the Sauce over the Capon.
Roast for 120-150 minutes, basting with the remaining Sauce every 30 minutes, or until the internal temperature reaches 165°F (74°C).
Let rest for 15 minutes before carving and serving. Garnish with Toasted Pistachios.

Ingredients

1 1.8 kg Dry-Aged Capon
3 tbsp 45 mL Duck Fat
1 tbsp 15 mL Fleur de Sel
1 tsp 5 mL Tellicherry Black Pepper
1 cup 240 mL Vintage Port
1 cup 240 mL Black Plums-pitted and quartered
1/4 cup 60 mL Sherry Vinegar
1 tbsp 15 mL Japanese Soy Sauce
1 tbsp 15 mL Fresh Ginger-finely minced
1 tsp 5 mL Ceylon Cinnamon-ground
1/2 tsp 2.5 mL Whole Cloves-lightly crushed
1/4 tsp 1.25 mL Star Anise-ground
2 tbsp 30 mL Unsalted Butter
1/4 cup 30 g Toasted Pistachios-chopped

Equipment

Roasting Pan with Rack
Heavy-Bottomed Saucepan
Fine-Mesh Sieve
Meat Thermometer

Instructions

Preheat oven to 325°F (160°C).
Pat the Dry-Aged Capon completely dry and rub with Duck Fat, Fleur de Sel, and Tellicherry Black Pepper.
Place the Capon on a roasting rack set inside a roasting pan.
Combine all Sauce ingredients in a heavy-bottomed saucepan and bring to a simmer over medium-low heat. Cook for 20 minutes, stirring occasionally, until plums are very soft and sauce has reduced slightly.
Strain the Sauce through a fine-mesh sieve, pressing on the solids to extract maximum flavor. Discard solids.
Pour half of the Sauce over the Capon.
Roast for 120-150 minutes, basting with the remaining Sauce every 30 minutes, or until the internal temperature reaches 165°F (74°C).
Let rest for 15 minutes before carving and serving. Garnish with Toasted Pistachios.

Nutrition per serving

Calories 800