Master Poulterer’s Label Rouge Capon

Master Poulterer’s Label Rouge Capon
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h30
Servings Prep Time
6 people 20 min
Cook Time
1h30
Master Poulterer’s Label Rouge Capon
Imprimer la recette
Servings Prep Time
6 people 20 min
Cook Time
1h30
Servings Prep Time
6 people 20 min
Cook Time
1h30
Ingredients
Capon :
  • 1 Label Rouge Capon
  • 50 cl port (or Floc de Gascogne)
  • Salt and pepper
Stuffing :
  • 50 g wild rice
  • 1/2 L chicken stock
  • 25 g raisins (of currents)
  • 100 g capon liver
  • 150 g button mushrooms
  • 1 small box of truffles peelings
  • 1 small truffle or black trumpet mushrooms
Servings: people
Ma recette
  1. Prepare the stuffing. Cook the rice in the chicken stock. Mix the capon livers and button mushrooms.
  2. Add the cooked rice and raisins. Add the truffle peelings and the small truffle or black trumpet mushrooms finely chopped. Add salt and pepper to taste.
  3. Fill the inside of the poultry with stuffing. Truss the capon. Prick the skin of the capon thighs. Season with salt and pepper. Bake in a hot oven 200 ° C (gas mark 6/7) for 15 minutes, then lower the temperature to 150 ° C (gas mark 5) and bake for about 1 hour.
  4. Do not add fat, as the capon will exude enough. Baste during cooking. Degrease and deglaze the juice with a little water and port before serving.
  5. Serve the capon with vegetables sautéed in the capon juices.
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