Step 1
Heat the amaretto liqueur with the candied orange in a bain-marie; leave to infuse for 25 minutes: the liqueur takes on the aroma without evaporating.
Step 2
Heat the butter with 1 clove of garlic crushed in its peel, 4 sage leaves, 3 walnut kernels, 1 tablespoon of raisins, salt and pepper. Cook until the butter takes on a hazelnut colour.
Step 3
Place the capon, 1 sprig of rosemary, 2 sprigs of parsley, 4 peppercorns, the cross-cut tomato, the celery pieces, the onion peeled and cut into 4, the leek into strips, 5 leaves of sage, thyme.
Step 4
Pour the butter over the capon, add the wine and cover everything with cold water. Simmer for 1 hour; then add the amaretto with the candied fruit and 1 tablespoon of coarse salt.
Step 5
Cook for another 1 hour and 30 minutes.