Roasted Capon with an orange and brandy sauce πŸŽ„
Roasted Capon with an orange and brandy sauce πŸŽ„

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, roasted capon with an orange and brandy sauce πŸŽ„. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Roasted Capon with an orange and brandy sauce πŸŽ„ is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Roasted Capon with an orange and brandy sauce πŸŽ„ is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook roasted capon with an orange and brandy sauce πŸŽ„ using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Roasted Capon with an orange and brandy sauce πŸŽ„:
  1. Take 1 capon this was about 1.5 kg
  2. Make ready 1 orange
  3. Prepare 2-3 cloves garlic unpeeled
  4. Prepare Few sprigs of rosemary
  5. Take 50 g or so of butter
  6. Get Small glass of brandy, about 20-30 ml
  7. Take Teaspoon corn flour
Instructions to make Roasted Capon with an orange and brandy sauce πŸŽ„:
  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 πŸ˜€

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