- 1 capon, 9 pounds (4 kg)
- 1 cup light chicken stock (20 cl)
- 1 3/4 ounces chicken jus (50 g)
- 1 3/4 ounces black Périgord truffles (50 g)
- 36 chanterelle mushrooms, ready to use
- 3 ounces carrots (80 g)
- 3 ounces yellow onions (80 g)
- 3 cloves garlic
- 1 3/4 ounces celery (50 g)
- 1 sprig thyme
- 1/2 bay leaf
- 7 ounces butter (200 g)
- parsley stems
- fleur de sel
Boudin Blanc
- 10 1/2 ounces poultry meat (300 g)
- 1 cup non-pasteurized milk (25 cl)
- 1 egg, 2 ounces (60 g)
- 2 teaspoons red port wine (3 cl)
- 2 3/4 tablespoons truffle juice (4 cl)
- 1/2 ounce potato starch (15 g)
- 1/2 teaspoon truffle, crushed (2 g)
- 3 teaspoons salt (12 g)
- 1/3 teaspoon freshly ground pepper (1.5 g)
- 2 ounces butter (60 g)
- 1/2 ounces carrots (15 g)
- 2 1/2 teaspoons onion (10 g)
- 2 1/2 teaspoons leek, whites (10 g)
- 1 sprig thyme
- 1/2 bay leaf
- 1 clove garlic, crushed in its skin
- parsley stems
Sauce
- 3 3/4 teaspoons truffle trimmings (15 g)
- 2 1/2 teaspoons shallots (10 g)
- 1 1/3 tablespoons cognac (2 cl)
- 1 1/3 tablespoons white port (2 cl)
- 2 tablespoons truffle juice 3 cl
- 1/2 ounce crème fraîche (15 g)
- 3/4 ounce butter (20 g)
- fleur de sel
Instructions
Step 1: Capon
Remove the nerves from the capon legs, singe, and remove the wishbone. Remove the head and neck, then draw the capon completely. Save all the trimmings to cook the forequarters.
Carefully cut away the drumsticks, leaving as much skin as possible attached so that they can be completely covered while cooking. Be sure to leave the sot-l’y-laisse (oyster) on the forequarters. Save the legs to make the sausages.
Cut the length of the backbone on each side with a pair of scissors to retain only the forequarters. Crush all the trimmings.
Brush the truffles under cold running water, pat dry with a clean, dry cloth, then peel and cut 20 identical strips, which should be nice and even and 1/15 inch (2 mm) thick. Reserve the trimmings.
Gently lift up the skin of the capon breasts and slip 10 truffle strips between the meat and skin. Reserve the other 10.
Truss the forequarters, cover with a damp sheet of paper towel, and fold in a sheet of plastic wrap. Store in a cool place, no longer than 24 hours before cooking.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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