Poultry — dried morels
Truffle-scented capon with morel cream tartlets
The day before, thin slices of truffle are slipped under the skin of a capon slowly roasted in three stages. Tartlets filled with creamy morels accompany the bird and its deglazed pan juices.
- Serves
- 8 people
- Preparation
- 50 min
- Cooking
- 2 h
Ingredients
Method
The evening before, slip very thin truffle slices between the flesh and skin of the capon. Wrap it in aluminium foil and leave it overnight in a cool place.
On the day itself, unwrap the bird in a roasting dish, season with salt and pepper and brush with oil. Roast for thirty minutes at 210 °C.
Then lower the oven to 180 °C, pour a little water into the dish and continue cooking for another thirty minutes.
Finish for one hour at 150 °C, basting the bird regularly with its juices.
At the start of cooking, soak the morels in a little lukewarm water for one hour and fifteen minutes. Drain them, rinse them thoroughly, then steam them for ten minutes in a saucepan over low heat.
Drain them again, reserving their soaking liquid, then sauté them in the butter for ten minutes.
Add the strained soaking liquid, season and leave to simmer for thirty minutes.
In a bowl, mix the cream and egg yolk. Pour this mixture into the pan and warm for five minutes without letting it boil, then fill the tartlet cases.
Deglaze the roasting dish with the boiling water. Serve the sliced bird with its sauce and the morel tartlets.