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Capon with candied lemon and chard gratin

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Ingredients - the capon :

2.2 kg Capon

16 prunes

16 apricots

1 tbsp walnuts

1 tbsp multi-flower honey from Provence

6 chestnuts

1 plain yoghurt

2 tbsp of Domaine chante coucou - Green fruity 

1/2 vanilla pod


3 dl white wine

2 tbsp of Modena vinegar aged 10 years - 250ml

Mixture of salt and herbs for meat

Phu Quoc black pepper

Ingredients - the candied lemon :

1½ organic lemons

1 sprig of Thyme

3/4 L water

3 tbsp of Domaine chante coucou - Green fruity 

1 clove garlic

2 tbsp sugar

Ingrédients Pour le dressage :

Cooked capon

Candied lemon

700 g mushrooms or chanterelles

2-3 tbsp of Domaine chante coucou - Green fruity 

Mixture of salt and herbs for meat

7-8 tbsp lemon-flavoured juice from cooking

1-2 tbsp of Modena vinegar aged 10 years - 250ml


Preparation the capon

1. Preheat the oven to 180°C.

2. Heat the white wine with 2 tbsp olive oil, the clove of garlic, 6 prunes and 6 apricots finely chopped, 1 tbsp balsamic vinegar, for 20 minutes.

3. Mix the dried fruit with the yoghurt, the chopped walnuts, the multi-flower honey, the chestnuts and add a little nutmeg.

4. Stuff the Capon with the stuffing and close.

5. Rub the Capon with the fleur de se salt with herbs and the pepper.

6. Place in the oven and cook for approx.  2 hours.

7. After 30 minutes cooking, baste the Capon with the hot water. Repeat the operation with the cooking juices every 30 minutes.

8. 30 minutes before the end of cooking, garnish the capon with the remaining prunes and apricots and the chestnuts and baste.

9. Prepare the candied lemons.


Preparing candied lemon

1. Strip the leaves from the sprigs of thyme.

2. Peel and chop lemons into 12 segments.

3. In a saucepan of hot water, mix together the lemon and the thyme, the ground pepper, the olive oil, sugar and crushed garlic.

4. Leave to simmer for 1 hour.

5. Keep warm. Keep the cooking juice.

Preparing for serving 

1. Slice the mushrooms finely.

2. Lightly brown the mushrooms with the olive oil.

3. Season with the fleur de sel salt.

4. Place the capon on the candied lemons, mushrooms and dried fruit.

5. Lastly, reheat the lemony cooking juice with the balsamic vinegar and baste you stuffed capon with this sauce.