Christmas poultry with truffle and a filling with bacon, star anise and orange

This Christmas poultry is so f… tasty thanks to its filling that should couple very well with truffle but unfortunately this Christmas, I did not manage to find fresh truffle in order for having a strong taste of truffle. Instead, I used truffle stocked in a jar but the taste was far too subtle or even almost inexistent! I am publishing the recipe despite all odds because I am sure that the truffle will go very well with this filling and I promise as soon as I get my hands on fresh truffle I will made the dish again to give you the right proportions and recompose the taste I have in mind.

The idea to use truffle with poultry came to me thanks to the French Chef Paul Bocuse that used to do so and I wanted to use it as well but I had never attempted to do so because I did not know how to use truffle and in which quantity. But I will come back to that asap! I promise!

We used as a side dish for this poultry these potatoes in the oven with mandarin, duck or goose fat and bay leaf that I had prepared for Christmas :) Everything matches well together and you should not waste a minute! Just make them and enjoy!

In two words:

“Because the poor man will not be forgotten forever: poor people patience will not be frustrated forever”.

To Start...

difficulty easy
cooking - 1h30 + 15’ (for finishing up)
serves - 2-4 


for the filling

  • 100gr smoked bacon in cubes
  • 1 shallot or 1 small onion
  • 1 small clove of garlic
  • ½ star anise
  • 50gr of soft white bread
  • 100ml of milk
  • 1/8 of the zest of one orange
  • 8gr of hazelnuts
  • 4-5 of parsley leaves
  • 5 turn mills of Kampot black pepper

for the poultry

  • 1 guinea fowl/capon of 1,8Kg
  • 16gr of truffle in a jar


for the filling

  • Preheat the oven at 180°C
  • Peel and chisel finely the shallot
  • Peel and chisel finely the garlic
  • Remove the skin of the orange with a peeler and slice it in small cubes or rectangles
  • In a soup plate add the milk and soak the bread
  • Place the hazelnuts into a pan going to the oven and bake them for 10’ with the skin on
  • Let them cool a little bit and then remove their skin with your fingers
  • Chop the hazelnuts in rough pieces with the knife
  • In an electric chopper, add:
    • the cubes of smoked bacon
    • the soft bread soaked in milk, be aware not to soak it too much
    • the shallot
    • the garlic
    • the star anise cut in pieces
  • Chop everything quite finely
  • Add the orange zest and chop again but more gently
  • Add the chopped hazelnuts and the parsley finely chiseled
  • Chop again gently

for the poultry

  • Slice the truffle in slices of 3mm of width
  • With a knife or with your finger try to pierce under the skin of the poultry at the breast
  • Open the way with your finger big enough to pass your finger through
  • Fill up the belly of the poultry with the filling
  • Spread 3 slices of truffle beneath the skin on the breast side and 2 more slices on the thigh
  • Salt and pepper the poultry on the outside all over
  • Place the poultry on the side in a cast iron casserole
  • Cook for 45’ with the lid on
  • Take the poultry out of the casserole and turn it on the other side
  • Cook again with the lid on for another 45’
  • Take the poultry out of the casserole and cut it into pieces; cook for another 15’ the pieces that are still a bit raw
  • Enjoy with some potatoes with mandarin made especially for Christmas!


recipe for a Christmas capon on the French blog Papilles & Pupilles.

o-o C'est si bon ! o-o

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