1/ Steam the capon fillets for 15 minutes to retain their moisture. Keep warm.
2/ Prepare the sauce. Peel the orange zest and squeeze out the juice. Finely slice the shallot and fry in 20g of butter until golden. Add the wine and reduce by half. Add the orange juice and cinnamon, cooking for 5 minutes before adding the zest. Season and keep warm.
3/ Sauté the chestnuts in 25g of butter for 5 minutes, then pour over a quarter of the sauce to coat.
4/ Roughly chop the gingerbread and fry it in 25g of butter for 2 minutes until golden. Whisk the remaining butter into the sauce.
5/ Arrange the capon supremes on 4 plates with the chestnuts and drizzle with the sauce. Dust with the gingerbread. Season to taste and garnish with chervil.
