Roast capon with citrus and anise
For dinner or year-end party, this roast capon with citrus and anise flavors will delight your family.
1. Preheat the oven at 180°C. Coarsely chop the star anise. With a peeler, grate the zest of a lemon and an orange then stuff the citrus zest and a whole unpeeled garlic cloves into the capon. Season with salt and pepper, truss using kitchen twine.
2. Place it in a large baking dish with 10 cl of boiling water. Bake for 3 hours. Baste regularly with the meat juices.
3. During that time, place the spelt in a pot and boil in salted water for 30 minutes. Set aside.
4. Peel the fennel to remove the strings. Rinse, dry and chop the fennel vertically. Squeeze the juice of 1/2 a lemon. In a pan with oil, cook the lemon juice and the the fennel for 15 minutes over medium heat, stir frequently. Season and keep warm.
5. Before serving, drain the spelt and baste with the capon cooking juices. Plate with the capon in the center of the dish surrounded by sauteed fennel and spelt.
Photo credit : Sucré Salé
