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How to Prepare Favorite Roasted Capon with an orange and brandy sauce 🎄

By Easy Recipes 14 July 2020
How to Prepare Favorite Roasted Capon with an orange and brandy sauce 🎄
How to Prepare Favorite Roasted Capon with an orange and brandy sauce 🎄

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Roasted Capon with an orange and brandy sauce 🎄. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Roasted Capon with an orange and brandy sauce 🎄 Recipe. Great recipe for Roasted Capon with an orange and brandy sauce 🎄. Turkeys are safe here in Italy at Christmas, but not this bird!

You can cook Roasted Capon with an orange and brandy sauce 🎄 using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Roasted Capon with an orange and brandy sauce 🎄

  1. Take 1 of capon this was about 1.5 kg.
  2. Prepare 1 of orange.
  3. You need 2-3 cloves of garlic unpeeled.
  4. Take of Few sprigs of rosemary.
  5. Prepare 50 g of or so of butter.
  6. You need of Small glass of brandy, about 20-30 ml.
  7. Take Teaspoon of corn flour.

After duck fat has been saved, brush the duck with the orange sauce (see below for orange sauce instructions).Remove and brush with sauce again.Uncover and baste the chicken with the pan juices.Melt butter in heavy large skillet over medium-high heat.

Roasted Capon with an orange and brandy sauce 🎄 instructions

  1. Clean the bird. Stuff cavity with the garlic, orange (cut in half) and rosemary.
  2. Put some of the butter under the skin of the breasts. This helps to keep it moist. Then melt some more butter and brush it all over the bird. Leave to rest for 30 mins to bring up to room temperature. Preheat oven to 180.
  3. Roast for about 75 -80 minutes, baste once or twice during cooking. Check it's cooked. When it's cooked keep the bird warm. Add butter to a small pan. Add the cooking juices and bring to the boil. Add brandy and let it evaporate. Add corn flour and mix to thicken..
  4. Carve and serve 😀.

Baste the capon with the pan juices and return to the oven.Off the heat, add the brandy.Increase the heat to high and add the orange juice.

Season chicken with rosemary, salt and pepper.Remove from heat; stir in brandy and orange zest.Whisk the cream and icing sugar in a large bowl until the mixture holds soft peaks.Use a large metal spoon to fold in the custard, zest and alcohol, if using.Now, this duck is firstly roasted, cut into pieces and then gently cooked in an orange-flavored sauce, creating a crispy duck in intense orange flavors.

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