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Farmhouse Guinea Fowl Capon with Figs and Muscat
- quantity 6 person(s)
- difficulty Facile
- preparation - de 20 minutes
- baking + de 45 minutes
- recipe cost Assez cher
- parts Entier
Publiée le 16/04/2015
1 x 1.8 kg free-range Label Rouge (Red label) ready-to-cook guinea fowl capon • 1 kg soft dried figs • 1/4 l Muscat wine (sweet) • 1 small cinnamon stick • 1 sprig rosemary • 1 sprig thyme • 2 tbsp groundnut oil • salt • pepper.
- Salt and pepper the guinea fowl capon inside and out. Heat the oil in a large casserole and brown the guinea fowl capon on all sides over a low heat. Drain off the fat.
- Add salt, pepper, thyme and rosemary.
- Cover the casserole and leave the guinea fowl capon to cook for 1 ¼ hours , turning over from time to time.
- Meanwhile, prepare the figs: heat the wine in a large saucepan with the cinnamon. When it begins to boil, remove from the heat and add the figs. Leave them to soak to increase in volume while the capon is cooking.
- When the guinea fowl capon has cooked for 1 ¼ hours, remove the grease from the juice by means of a spoon. Surround the capon with marinated figs. Cover and cook for another 30 minutes.
- When the guinea fowl capon is cooked, present it on a dish surrounded with figs.
Serve the guinea fowl capon with a raisin polenta.