Capon With Morels And Champagne Recipe

Name: Capon With Morels And Champagne Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x capon about 1.8kg; 1 x thin slice of barding fat about 14 x lOcm; 80 gm butter; 1 x bouquet garni; 2 x carrots diced; 3 x shallots diced; 500 x mlChampagne; 300 x m chicken stock; 500 ml double cream; 500 x gfresh morels or possibly; 100 x gdried morels soaked; 1 x juice of 1 lemon; 1 x shallot very finely minced; 1 x salt and freshly grnd pepper

Servings: persons

1 x capon about 1.8kg
1 x thin slice of barding fat about 14 x lOcm
80 gm butter
1 x bouquet garni
2 x carrots diced
3 x shallots diced
500 x mlChampagne
300 x m chicken stock
500 ml double cream
500 x gfresh morels or possibly
100 x gdried morels soaked
1 x juice of 1 lemon
1 x shallot very finely minced
1 x salt and freshly grnd pepper

1
Clean the capon remove the wishbone singe the bird and pull out any feather stumps.
2
Lightly salt the cavity and cut off the wing tips.
3
Truss the capon and tie the barding fat over the breast with kitchen string.
4
Keep the giblets.
5
Heat half the butter in a saucepan put in the capon and cook over low heat for 10 min on each thigh then 5 min on each breast.
6
Turn the capon on to its back and cook for a final 5 min making sure which it takes on almost no colour.
7
Add in the bouquet garni the diced carrots and shallots the giblets and twothirds of the Champagne cover the pan and cook for another 30 min.
8
Insert a trussing needle into the thickest part of the thigh; the juices should be shiny and completely clear.
9
If there is any trace of pink cook for another 10 min.
10
Remove the trussing string and barding fat lay the capon on its breast on a serving dish cover with foil and leave to rest in hot place.
11
For the sauce pour the remaining Champagne into the saucepan add in the chicken stock and reduce by half over high heat.
12
Add in the cream and reduce till the sauce lightly coats the back of a spoon.
13
Season to taste and keep hot.
14
Peel the morel stalks and cut off any nasty parts.
15
Halve or possibly quarter Iengthways wash in several changes of cool water to eliminate sand and drain.
16
Heat the remaining butter in a frying pan add in the morels a little salt and pepper and the lemon juice cover and sweat for 5 min.
17
Remove the lid and cook the morels over high heat till all water has evapourated then add in the minced shallot and one third of the sauce and keep hot.
18
Serve the capon whole surrounded by the morels.
19
Serve the rest of the sauce in a sauceboat and carve the bird at the table.
20
Note:If you use dry morels soak them in cool water for several hrs before using.
21
If morels are not in season garnish with small braised lettuces.
22
Success is assured with this remarkable dish of capon with morels and Champagne.

47557

kcal

Calories

3215

Fat

283

Carbs

4474

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 x capon about 1.8kg, 1 x thin slice of barding fat about 14 x lOcm, 80 gm butter, 1 x bouquet garni, and more.

Yes, Capon With Morels And Champagne Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!