Maison Henras has found the recipe for your end-of-year celebrations: capon with truffles. Whether with fresh or canned truffles, the beautiful flavors and fragrant tastes of truffles will delight your taste buds and those of your guests.
Preparation
STEP 1
First, preheat your oven to 180°C (thermostat 6)
2ND STEP
Prepare the capon by rinsing it inside and out, then dry it well with paper towels or a clean dish towel.
STEP 3
Salt and pepper the inside of the capon. Place a few slices of truffle there and also insert some under the skin, being careful not to pierce the skin.
STEP 4
Slice the shallots and finely chop the garlic.
STEP 5
Then, in a pan, melt the butter with a drizzle of olive oil (for those with a sweet tooth you can use truffle oil) over medium heat. Add the chopped shallots and garlic, then sauté until translucent.
STEP 6
Add the remaining thinly sliced truffles to the pan with shallots and garlic, then cook gently for a few minutes. Season with salt and pepper to taste.
STEP 7
Fill the cavity of the capon with the mixture of shallots, garlic and truffles.
STEP 8
Tie the capon's legs with kitchen twine to keep the stuffing inside.
STEP 9
Place the capon in a baking dish and pour the chicken stock and white wine into the bottom of the dish. Add the bouquet garni.
STEP 10
Place the capon in the oven and let it cook for 2 to 3 hours, basting regularly with the cooking juices.
STEP 11
Finally, once cooked, remove the capon from the oven and let it rest for a few minutes before cutting it.
STEP 12
Serve the truffle capon with the cooking juices as a sauce. You can accompany it with grilled vegetables, roasted potatoes or for more truffle flavor with truffle mashed potatoes .
