Gently flatten the capon supremes between two sheets of parchment paper using a meat mallet or the flat side of a large knife. Season generously with salt and pepper.
Finely chop the shallot, pistachios, and dried fruits. In a bowl, combine with the Muscat de Rivesaltes, sausage meat, salt, and freshly ground pepper to create a flavorful stuffing.
Preheat the oven to 180°C.
Spread the stuffing evenly over the supremes, roll tightly into two ballottines, and secure firmly with kitchen twine.
Sear the ballottines in 1 tablespoon olive oil in a hot pan on all sides. Transfer to a baking dish and roast for 15-20 minutes, turning and basting occasionally for even cooking.
Peel and chunk the carrots. Simmer in a saucepan with butter, caster sugar, salt, pepper, and a large glass of water, covered, for 20 minutes over medium heat. Halve the mini courgettes and sauté in the remaining olive oil until golden.
Remove the ballottines from the oven, slice, and serve hot with the glazed carrots and courgettes. This elegant French dish highlights the superior tenderness of Gers capon, paired perfectly with sweet dried fruits.
