1 Label Rouge farm capon
1 ball of celeriac
100g flower honey
10g crushed black pepper
1 pinch of cumin seeds
1 pinch of curry powder
1g fleur de sel
1 orange juice
Mix and heat the honey with the cracked black pepper, cumin seeds, curry powder and fleur de sel in a pan. Deglaze with the orange juice and grated rind of one lemon.
Brush the bird with the sauce and bake for 45 minutes at 180°. Lift the two capon fillets and the legs, place them on an ovenproof tray, pour the cooking sauce over them and bake for a further 15 minutes. Leave to rest.
Peel the celery, cut it into quarters and chop it finely with a mandolin to obtain thin, even strips.
Cook for 20 seconds in boiling salted water and cool in ice.
Drain and make a rosette with the celery strips.
FOR THE PRESENTATION
Place the rosette of celery in the centre of a plate. Place the supremes and fillets on top and drizzle with the cooking juices.