Capercaillie Breast with Orange Birch Sauce


  • 1 Capercaillie breast
  • Salt
  • Pepper
  • 1 tbsp Bacon fat
  • Sprig of fresh rosemary


  • 1 tbsp red wine vinegar
  • 2 blood oranges
  • 1 tbsp sugar
  • ½ lemon
  • ½ cup chicken stock
  • 1 tsp of triple sec


  1. Peel long slices of blood orange, and thinly slice the zest. Place it in a small bowl of hot water and let it sit for 15-20 minutes.
  2. Slice the blood orange into discs, set aside.
  3. Heat saucepan, 1 tbsp red wine vinegar, squeeze the juice of one blood orange into pan.
  4. Add 1 tbsp of sugar to pot. 
  5. Add ½ lemon juice to pot.
  6. Add 2 tsp of birch syrup.
  7. Add half of the orange zest and water into the pot.
  8. Allow it to boil down into a syrup.
  9. Add about ½ cup of chicken stock to pot, and allow to boil down.
  10. Preheat oven to 375.
  11. Season capercaillie breast with salt and pepper.
  12. Heat a fresh pan with 1 tbsp bacon fat, and add capercaillie.
  13. Flip, add 1 tsp butter to pan, and gently pour sauce from pan on top of breast.
  14. Place capercaillie into oven for 4 minutes.
  15. Slice into 1 inch pieces and return the pan to the stovetop.
  16. Add the remaining orange zest water to sauce pan and 1 tsp of triple sec.
  17. Plate capercaillie pieces, drizzle sauce from the pan, then the blood orange sauce, and place remaining orange zest on top. Garnish with a sprig of rosemary and blood orange slices.

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