Cost Breakdown

Critical Success Points

• • Achieve a crispy skin during the initial sear.
• • Baste the capon regularly during the slow cooking.
• • Properly reduce the wine‑cognac‑broth mixture before adding the cream.
• • Incorporate the cold butter at the end for a glossy sauce.

Safety Warnings

• • Cognac and hot wine release flammable vapors; keep any open flame away.
• • Handle the hot pan with gloves or a mitt.
• • Watch out for splatters of boiling sauce.