1Preheat oven to 425 degrees Fahrenheit
2Add salt and pepper to the capon inside and outside.
3Peel 1 clementine, divide into the sections and cut into cubes. In a bowl, mix with raw foie gras and diced brioche, add salt and pepper.
4Stuff the capon, sew the opening (or close with one or two toothpicks).
5Place the capon in a large roasting pan, and cook in the oven for 2 to 2 1/2 hours, basting regularly.
6Place the peeled shallots in a pan with 30 grams of butter, a tablespoon of honey, salt, and pepper. Cover with water, and put lid on pan. Cook until water is absorbed, remove the lid, and caramelize over high heat.
7Toast 24 slices of baguette.
8Peel the the remaining 6 clementines.
9Once the capon is cooked, remove the cooking juices from the roasting pan, and wrap it in aluminum foil.
10Pour the cooking juices from the capon in a small pan on the stove, add the honey and clementines, and caramelize over high heat while stirring gently. Keep the clementines warm on a plate.
11Add the tangerine juice and the broth to the dish. When the mixture is syrupy, add the remaining butter, while whisking.
12On each plate, place a piece of capon, a caramelized clementine, and three caramelized shallots on toasted bread. Top with the sauce.