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Capon supreme with truffle

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Nb de personnes 6 personnes
Temps de préparation 45 minutes
Temps de cuisson 1 heure
  • 1 capon ( about 2.2 pounds)
  • 100 g of honey with summer truffle
  • 1 jar of summer truffle slices
  • 500 g of chestnuts 500 g of new potatoes
  • 1/2 tsp. organic Kerala black grand cru pepper
  • 2/3 tsp. powdered sugar
  • Camargue salt flower
  1. Brush the capon with all of the truffle honey then put it in a casserole dish with salt and pepper and cover halfway with water.
  2. Let the capon cook for 30 minutes. At the end of 30 minutes of cooking,
  3. Open the casserole, smell and adjust the taste.
  4. Turn on the oven at thermostat 7 (210 ° C) to preheat.
  5. Place the chestnuts in a baking dish, then bake them for 5 minutes.
  6. Open the casserole again and cook the potatoes for 10 minutes.
  7. At the end of cooking, in the dish where the chestnuts are, place the capon with the potatoes, sprinkle everything with sugar then bake for 10 to 15 minutes in a hot oven (210 ° C) so that the capon is golden.
  8. In the remaining sauce from the casserole dish, add the truffle slices cold.
  9. Serve the capon with the sauce on the side.