1. Preheat oven 350 degrees Fahrenheit.
2. Finely grate the vegetables in food processor fitted with “S” blade. Heat oil and add shredded vegetables, sauté; in oil over medium low heat for half an hour until very soft. Add salt and pepper to taste, add basil and potato starch, and mix. Cook for five more minutes.
3. Fill capons and pack tightly, placing seam side down. Pour duck sauce over capons and smear gently until evenly coated.
4. Bake one and a half hours covered and uncovered for half an hour.
To serve as appetizer: Each chicken capon is a dinner size portion, so for appetizers, I cut each one in half and create a smaller potion. Pack tightly in a pan and follow baking directions as above. Serve with some roasted mini potatoes and a sprig of rosemary or thyme.