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Capon with candied lemon and chard gratin




Ingredients - the capon

Ingredients - the candied lemon

Others ingredients

  • 1.5 organic lemons
  • 1 sprig of Thyme
  • 0.75 L water
  • 1 clove garlic
  • 2 tbsp sugar

Ingrédients for the dressage


Preparation the capon

  1. 1

    Preheat the oven to 180°C.

  2. 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. 3

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

  4. 4

    Stuff the Capon with the stuffing and close.

  5. 5

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

  6. 6

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

  7. 7

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

  8. 8

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

  9. 9

    Prepare the candied lemons.

Preparing candied lemon

  1. 1

    Strip the leaves from the sprigs of thyme.

  2. 2

    Peel and chop lemons into 12 segments.

  3. 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. 4

    Leave to simmer for 1 hour.

  5. 5

    Keep warm. Keep the cooking juice.

Preparing for serving

  1. 1

    Slice the mushrooms finely.

  2. 2

    Lightly brown the mushrooms with the olive oil.

  3. 3

    Season with the fleur de sel salt.

  4. 4

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

  5. 5

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