Master Poulterer’s Label Rouge Capon
Servings Prep Time
6people 20min
Cook Time
1h30
Servings Prep Time
6people 20min
Cook Time
1h30
Ingredients
Capon :
  • 1 Label Rouge Capon
  • 50cl port (or Floc de Gascogne)
  • Salt and pepper
Stuffing :
  • 50g wild rice
  • 1/2L chicken stock
  • 25g raisins (of currents)
  • 100g capon liver
  • 150g button mushrooms
  • 1 small box of truffles peelings
  • 1 small truffle or black trumpet mushrooms
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.