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Jacques Pépin

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Slide 9 of 21
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recipes

Roast Capon with Mushroom-Armagnac Sauce

Capons are very large, neutered roosters that often have an intense chicken flavor. In this recipe, Jacques Pépin roasts the bird simply, then makes a mushroom-Armagnac sauce enriched with cream, vermouth and the pan juices from the capon.

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