1 Label Rouge free-range chicken
10 g butter
40 g olive oil
Fleur de sel, salt, pepper
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 and place them on an ovenproof tray. Baste them with the cooking juices and cook for a further 15 minutes. Leave to rest.
Peel the celeriac, cut it into 4 pieces, then chop it finely with a mandolin to obtain regular strips. Cook for 20 seconds in boiling salted water and cool to ice. Drain and make a rosette with the celery strips.
FOR THE PRESENTATION
Place the rosette of celery in the middle of a plate. Place the supremes and fillets next to it and drizzle with the cooking juices.