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Recipe : ** Armagnac-Drunken Capon

Armagnac-Drunken Capon
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Course:
Main Dish

Practical information

  • Prep time
    1 h
  • Cooking
    1 h 50
  • Difficulty
    Very easy
  • Pause
    12 h
  • Ready in
    14 h 50
  • Price
    Very friendly budget
  • Rate:
             
 
Capon : a castrated rooster fattened for the market. They’re more difficult to obtain, but make an effort to find one. Very tender, larger and plumper.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
capon, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 young capon
  • 2 large pig's feet, pre-cooked and quartered
  • 4 tablespoons olive oil
  • salt § freshly nd pepper
  • 2 tablespoons powdered sugar
  • 16 balls of european pumpkin, cooked in salted water
  • 32 pearl onions
  • 32 small white mushrooms
  • 1 bunch of parsley
  • 1 large bouquet garni
  • 6 cloves of garlic
  • 2 large pieces of orange zest
  • 250 g smoked bacon, in 16 thin slices
  • 50 g butter
  • 50 g flour
  • 400 g carrot
  • 200 g onion
  • 300 ml armagnac
  • 1 l chicken stock
  • 750 ml red madiran wine

  • Recipe preparation steps

  • 1
    Marinating the capon - the day before
  • 2
    Cut the capon up into 16 pieces.
  • 3
    Lay them out on a work surface and season with a few grindings of pepper; the salt will be provided by the bacon.
  • 4
    Wrap each piece of capon in a slice of bacon. Fasten each bacon slice with a toothpick to keep it in place.
  • 5
    Place the bacon-wrapped capon pieces in a bowl; cover with the diced carrot and onion, bouquet garni, garlic cloves, orange peel and Madiran wine. Cooking the capon
  • 6
    The next day, drain the capon pieces and pat dry with a cloth.
  • 7
    Heat the olive oil in a large skillet. When it begins to smoke, brown the capon pieces for 5 minutes on each side.
  • 8
    Drain the capon pieces and transfer to a preheated Dutch oven containing 3 tablespoons of heated butter. Add the drained diced carrot and onion from the marinade ; continue sautéing, sprinkling the sugar over top, then the flour, and cook uncovered for 5 minutes, stirring with a wooden spatula.
  • 9
    Place the quartered pig's feet on top of the mixture. Pour on the Armagnac, flambé, and add the wine from the marinade with the bouquet garni, garlic and chicken stock.
  • 10
    Bring to a boil, cover and cook in a low oven at a bare simmer for 1 3/4 hours. A half hour before the end of the cooking time, add the pearl onions and mushrooms, sautéed until golden brown, to the pot.
  • 11
    Finishing and serving
  • 12
    Once everything is cooked, remove the capon pieces, pig's feet, pearl onions, mushrooms and bouquet garni with a skimmer. Remove the toothpicks and keep everything hot.
  • 13
    Pour the cooking liquid into a blender with half the diced carrot and onion and the orange peel. Purée to make a smooth sauce.
  • 14
    Return the capon, pig's feet and remaining diced vegetables to the Dutch oven (or a more elegant serving dish, if you wish) .
  • 15
    Strain the sauce through a sieve and pour over the capon. Sprinkle the pearl onions, mushrooms and coarsely-chopped parsley over top.
  • 16
    Garnish with 16 little pumpkin balls.
  • Ready !