Truffled Capon with Morels

Instructions

1. 1

   The night before, truss the capon and slice the truffle into rounds; make shallow cuts on the skin of the capon at the base of the neck and near the tail.

2. 2

   Through these openings, insert your index finger as far as possible under the skin to separate it so you can slide in the slices of truffle. Let the poultry infuse wrapped in aluminum foil and refrigerate until the next day.

3. 3

   Then place it in an oven dish, season with salt and pepper, and generously brush with oil. Place the dish in a preheated oven at 210°C (Th.

4. 4

   4). After 30 minutes, reduce the heat to setting 6 and add water regularly to the bottom of the dish.

5. 5

   After another 30 minutes, lower the thermostat to 5 and continue cooking for an additional hour, basting the poultry frequently.

6. 6

   At the same time as you put the capon in the oven, soak the morels in lukewarm water.

7. 7

   45 minutes before the end of the cooking time, drain the morels, rinse them thoroughly under several changes of water, and sweat them in a saucepan over low heat with the lid on for 10 minutes. Drain and reserve the liquid rendered.

8. 8

   In a pan with 50 g of butter, sauté the mushrooms over very low heat for 10 minutes, add their reserved liquid, season with salt and pepper, and simmer covered for 30 minutes.

9. 9

   Add the cream thinned with an egg yolk, warm everything without boiling for 5 minutes, and generously fill the tartelettes that have been warmed in the oven preheating stage.

10. 10

    Deglaze the roasting pan of the capon with 1 dl of boiling water and serve the capon with this sauce and its garnish of cream morel tartlets.