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”.
difficulty – easy
preparation-10'
cooking - 1h30 + 15’ (for finishing up)
serves - 2-4
Ingredients
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
Steps
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!
Inspiration
A recipe for a Christmas capon on the French blog Papilles & Pupilles.
o-o C'est si bon ! o-o
- Categories: Recipes, Meat
- Ingredients: garlic, anis étoilé ou badiane, chapon, shallots, milk, noisettes, onion, orange, pain de mie, parsley, guinea fowl, truffe
