Season the inside of the capon with salt and pepper and truss it.
Top the capon with 50g of melted butter.
Put the cooking dish with the capon in the oven (200°C (th.6-7) for 75 mn.

Mix the remaining butter with flour, take the dish out of the oven and the capon out of the dish. Pour the champagne into the dish, heat and deglaze the dish. Let it reduce at a low heat and add the mixture flour/butter and mix for 5 mn.

Ingredients

  • One capon (Mesnil Farm)
  • 75g of butter
  • 1 teaspoon of flour
  • 30 cl of champagne
  • Salt
  • Pepper

 

 

 

 

 

 

 

Guinea-fowl with cabbage and diced bacon | Chicken with camembert | Chicken with figs and Muscat | Boiling fowl with cream | Capon with champagne | Guinea-fowl capon with foie gras cream | Turkey stuffed with black and white puddings
Christine et Francis Poussier - SARL Ferme du Mesnil - 14330 LE MOLAY LITTRY - tél (+33)2 31 51 09 90
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