Roast Capon (or Turkey), Mango Passion Fruit Glaze, Lime & Cilantro

For Poultry

• 1 Christmas bird (capon or turkey) weighing approximately 3.2 to 5.5 pounds
• Olive oil
• Salt, Black pepper

For the Mango Passion Fruit Glaze

• Maison Perrotte Mango Passion Jam: 4 to 5 tablespoons
• Lime juice: 2 tablespoons
• Soy sauce (lightly salted): 1 tablespoon
• Fresh ginger: 1 cm (grated or puréed)
• Fresh cilantro: 2 tablespoons (finely chopped)

Serving Suggestions: Coconut Pilaf Rice, Sweet Potato and Turmeric Mousseline, Steamed Green Vegetables (Broccoli, Green Beans)

Preparing Poultry

• Seasoning: Season the inside and outside of the poultry with salt and pepper. You can also slip a few cloves of garlic or lemon wedges inside to flavor the meat.
• Pre-cooking: Place the poultry alone in an oven preheated to 180°C for 45 minutes. This ensures even cooking before applying the sweet glaze.

Preparation of the Mango Passion Fruit Glaze

• Mix: In a bowl, combine the Maison Perrotte Mango Passion Fruit Jam, lime juice, soy sauce, grated fresh ginger, and chopped fresh cilantro.
• Texture: Mix well until you obtain a smooth glaze. The soy sauce and lime juice will slightly loosen the jam so that it spreads more easily.

Glazing and Finishing

• First glaze: After 45 minutes of pre-cooking, remove the poultry from the oven. Brush generously with Mango Passion glaze over the entire surface.
• Final cooking: Return the poultry to the oven.
• Renew the glaze: Repeat the glazing process every 15 minutes (two or three times in total). This creates successive layers of flavor and a shiny, caramelized crust. The total cooking time is approximately 1.5 to 2 hours, depending on size.
• Resting: Once cooked, let the poultry rest for 15 minutes under aluminum foil before carving to ensure juicy meat.