4 capon breasts (airline)
1 lb mushrooms (chanterelle, lobster, crimini, oyster)
1 gal. duck fat
2 cloves garlic, minced.
1 lobster shell
All tomalley and coral from lobster
1 gal shellfish stock
2 whole shallots minced
1 cup white wine
1 tbsp. oil
1/2 cup brandy
1/2 lb. butter
1/4 cup extra virgin olive oil
salt and white pepper to taste |
2 lbs. corn kernels, roasted, juiced
(reserve juice)
2 tbsps. lime juice
1/2 cup shellfish stock
2 tbsps. butter |
1 cup risotto rice (arborio)
3 cups shellfish stock
1 cup blackeyed peas
2 tbsps. lemon zest
2 tbsps. butter |
1/2 cup yellow wax beans
1/2 cup haricot verde
1/2 cup baby carrots
1/2 cup toybox tomatoes halved
1/2 cup cipilini onions
1/2 cup artichoke diced
1/2 cup ron de nice squash diced
1 gal. water, boiling
4 tbsps. salt |
Take 4 capon breasts, skin on. With the tip of a boning knife, cut into the side of
each breast to make a pocket in the thickest part.
Dice mushrooms and saute until dry with butter, garlic and white wine. Season with salt and white pepper.
Let duxelle cool. Pipe duxelle into breasts. Hold. |
Lobster Sauce
Puree lobster shell until very very fine. Add stock to puree as needed.
Saute 1 minced shallot in oil.
Deglaze pan with 1 tbsp. white wine.
Add remaining wine and all brandy.
Reduce by 3/4.
Add lobster puree, half of the reserved tomalley and coral and 1/2 pound of butter.
Slowly bring together with a whisk over heat.
Season.
Hold in bainmarie. |
Corn Sauce
Heat juice slowly, add stock, the rest of the reserve tomalley and coral, lime juice and butter.
Whisk together over low heat.
Season.
Hold in bainmarie. |
Risotto
Saute 1 minced shallot in 2 tbsps. of oil. Keep flame on and add rice and 2 tbsps. of oil. Begin stirring rice to coat with oil. Allow rice to become very hot but not burned.
Deglaze with white wine. Slowly add stock, stirring constantly until all stock is absorbed and rice is done.
Season with salt and white pepper.
Fold in cooked blackeyed peas.
Add lemon zest and butter.
Hold. |
Vegetables
Prepare all vegetables to roughly equal sizes.
Cook in hot water w/salt.
Drain.
Toss with extra virgin olive oil, salt and white pepper.
Hold. |
Chicken
Heat duck fat, but do not let boil.
Place capon in fat until fully cooked, 10 to 15 minutes.
Remove skin.
Slice off upper wing.
Slice breast on the bias so it fans out to show stuffing. |
Place cooked risotto in center of plate.
Fan out chicken at 6 o'clock, resting on risotto.
Place upper wing at 12 o'clock, leaning over risotto.
Sauce half of plate with corn sauce, half with lobster sauce.
Place seasoned vegetables on top of risotto, let some fall around but keep sauces clean.
Sprinkle breasts lightly with salt and chopped parsley.
Serve.
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