Preparation:

  • Preheat the oven to 170°C
  • Rub the capon with butter all over the skin.
  • Season with salt and pepper.  Add the thyme and garlic cloves to the capon cavity. Close with string.
  • Brown the capon briefly in a casserole with a little oil.
  • Roast the capon in the oven (170°) for one hour, turning it over from time to time and drizzling it with the cooking fat from the casserole.
  • Place the capon on its back and add the black truffle honey, and bake in the oven for about 20 more minutes.
  • When the capon is cooked, cover it with aluminum foil and let it rest in a warm place for about 30 minutes.
  • Place the capon in a plate and drizzle the cooking juices over it.

Food and wine pairing : It is sublime with a Gruenspiel Premier Cru (Alsace), or remarkable white wines from Burgundy (Chassagne-Montrachet), a Châteauneuf du Pape (Rhone Valley), or a red wine such as Margaux or Pomerol (Bordeaux).

Ingredients:

For 6 people

  • 1 free-range capon
  • 1 or 2 sprigs of thyme
  • 3 cloves of garlic
  • 2 cl olive oil
  • 40 gr of mild butter
  • 50/100 ml of black truffle honey (depending on the weight of the capon)
  • salt, pepper