Spice capon

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the poulard, dab dry and rub with oil, salt and pepper. Put them on the fat pan of the oven and roast them in the pre-heated oven (E - stove 200 ° C/ gas: level 3) for one hour.

2. 2

   Peel, halve and core the pears. Bring 1.5 litres of water, sugar and lemon juice to the boil, add the pears and leave to stand for ten minutes. Wash, halve and seed the grapes. Heat butter and roast the almonds in it.

3. 3

   Flip the grapes in it. Mix honey and aniseed and coat the poulard with it ten minutes before the end of the cooking time. Drain the pears and cut them in a fan shape. Arrange the poulard with the grapes and pears on a plate.

4. 4

   Garnish with melissa.