For For 10 personsCooking : 2h30Preparation : 30 mn
1 capon of 4 kg
100g of truffles
500g of lard
2 poultry livers
50g of white bread
1 small glass of Armagnac
Salt and pepper
Hollow out the capon, keep the liver and the kidneys. Make the stuffing by chopping the livers, the kidneys, the lard, the shallots, and the parsley. Add the eggs, the crumb of the bread, the Armagnac, and the truffles juice. Season with salt, pepper and mix to obtain a homogeneous stuffing.
Chop the truffles except one, put them inside the capon with the stuffing and resew. Slice the whole last truffle and slip the slices under the skin.
Keep the capon cool for 24h. Then, smear it with melted butter and cook in the oven at middle heat for 2h30. Baste often.