Meat

Truffled chicken

Ingredients :

Variant :

Instead of the fresh truffle, you can also use  black summer truffle carpaccio  , or even peelings or broken black winter truffles.

Difficulty :

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Preparation :

  1. Prepare the chicken 2 days in advance. Using a mandolin , cut around 40 g of black truffle into strips about 1 mm thick. Gently slide the slices of truffle between the skin and flesh, covering the entire bird. Place the remaining truffle in the cavity of the bird. Wrap with a cloth and set aside in the fridge.
  2. On the given day, cut up the vegetables and place them in a saucepan with 1 liter of water. Add the chicken, cover and simmer for about 1 hour. The flesh should not be too firm.
  3. Serve the chicken with the vegetables, drizzle with a little of the cooking juices previously mixed with truffle juice, and decorate with slices of fresh truffle.

Chicken thighs stuffed with truffles

Preparation :

  1. De-bone the chicken thighs, opening them lengthways and flattening them.
  2. In a hot frying pan, brown the mushrooms, chopped shallots, herbs and Melanosporum truffle peel.​​
  3. Season and moisten with Madeira.
  4. Spread the mixture on the inside of the thighs.
  5. Close and tie the thighs.
  6. Brown the thighs in butter, moistening with dry white wine and chicken stock.

Ingredients :

  • 1 to 2 chicken thighs per person
  • 1 small glass of chicken stock
  • Butter
  • 50g of black winter truffle peelings
  • 250g of champignons de Paris
  • 1 shallot
  • chervil and tarragon
  • 1 small glass of Madeira and 1 small glass of dry white wine
  • Salt, pepper

Variant :

To achieve a similar result, you can also use  broken black winter truffles instead of the peelings, or even  minced summer black truffle.

Difficulty :

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Truffled duck breast with two sauces

Ingredients :

Variant :

To achieve a similar result, you can also use  broken black winter truffles instead of the peelings, or even  minced summer black truffle.

Preparation :

  1. Stud the duck breasts with small sticks of fresh black truffle. Season with salt and pepper and set aside in a cool place.
  2. Prepare the brown sauce: Reduce the chicken stock by half, with the Madeira, and bind with a little cornflour. Add 25g of black winter truffle peel.
  3. Prepare the blond sauce: Reduce 200mL of champagne and the crème fleurette. Whisk the sauce with butter and keep warm. At the last minute, add the remaining champagne and 25g of black winter truffle peel.
  4. Pan-fry the duck breast, first on the fat side, then on the meat side.
  5. Just before serving, arrange the duck breast on each plate with its two sauces and thin slices of freshly grated truffle obtained with a mandolin.

Difficulty :

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Duck breast with honey and truffle

Preparation :

  1. Score the fat with the tip of a knife. Marinate the meat side of the duck breast for at least 15 minutes in a mixture of balsamic vinegar and a little truffled balsamic vinegar cream.
  2. In a hot frying pan, brown the skin/fat side of the duck breast, then cook the meat side (more or less 3 minutes on each side, depending on the desired degree of doneness). Remove the fat (do not discard), and add the truffle honey. Caramelize over high heat, and keep warm.
  3. In the cooking juices, deglaze with the balsamic vinegar marinade and reduce to a syrupy consistency. Adjust the seasoning, and serve the duck breasts topped with the sauce.

Ingredients :

Variant :

For a gourmet touch, you can add thin slices of freshly grated truffle using a mandolin, minced or black summer truffle carpaccio for the sauce finishing touch.

Difficulty :

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Capon with truffled honey

Ingredients :

Variant :

For a more gourmet touch, you can also stuff the capon with fresh truffles and grate a few slices onto the plates once they have been served.

Preparation :

  1. Preheat the oven to 170°C.
  2. Brush the capon all over with truffled butter. Add thyme and garlic cloves to the capon cavity. Close with string.
  3. Brown the capon briefly in a casserole dish with a little oil. Add the truffle juice, then place the capon in the oven at 170°C for one hour, turning occasionally and basting with the cooking fat in the casserole. Place the capon on its back, add the truffle honey and bake for a further 20 minutes. When the capon is cooked, cover with aluminium foil and leave to stand in a warm place for around 30 minutes.
  4. Arrange the capon in a dish and drizzle with the cooking juices.

Difficulty :

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Boiled chicken with truffles

Preparation :

  1. One or two days before, mix the crème fraîche with the fresh truffle, cut into thin strips using a mandolin. Store in a cool place. 
  2. Boil 2 liters of water with the vegetables, salt and pepper, then add the hen.
  3. When cooked (at least an hour and a half, depending on weight), drain and keep warm with a little stock.
  4. Prepare a roux with the butter and flour.
  5. Pour 500mL liter of the chicken stock into a saucepan, add the roux to bind. Add the truffled cream, and two egg yolks if desired, then remove from heat and keep warm.
  6. Serve the chicken in pieces on a plate with rice. Top with truffle sauce.

Ingredients :

  • 1 hen or poularde
  • 1 black truffle (around 50g)
  • 2 eggs
  • 250g of crème fraîche
  • 40g of butter
  • 1 leek
  • 1 celery stalk
  • 1 onion studded with two cloves
  • 1 bouquet garni
  • 40g of flour
  • Salt, pepper

Variant :

For a gourmet touch, replace the butter with truffle butter.

 For a similar result, you can also replace the fresh truffle by  carpaccio  or minced summer black truffle.

Difficulty :

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Truffled meatloaf

Ingredients :

Variant :

Instead of the minced summer black truffle, you can also use carpaccio of summer black truffle.

Preparation :

  1. Preheat the oven to 180°C. In a bowl, mix the bread with the garlic and parsley. Pour in the milk and leave to soften.
  2. Mix the meat with the truffle pecorino and nutmeg. Season with salt and pepper. Stir in eggs.
  3. Drain bread-milk mixture. Gradually stir in the softened bread mixture until smooth.
  4. Place the meat filling in an ovenproof dish and spread to a thickness of about 2 cm. Spread chopped black summer truffle over the surface of the stuffing, then cover with another layer of minced meat.
  5. Add half a glass of white wine and half a glass of water to the bottom of the dish.
  6. Cover the dish with aluminum foil, place in the oven and bake the meatloaf for about 50 minutes.
  7. Remove the aluminium foil and leave to brown for a few more minutes.

Difficulty :

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Filet Rossini

Preparation :

  1. Season the meat with salt and pepper, and cook gently on each side in a mixture of oil and butter for varying lengths of time, depending on thickness and desired doneness.
  2. To make the sauce, gently heat the slices of fresh truffle, obtained using a mandolin, in butter. Add the Madeira and a little reduced veal stock. 
  3. Lightly toast the bread and place a slice in the middle of each plate.
  4. Cover with veal stock and keep warm in the oven.
  5. Season the foie gras and cook the escalopes quickly in a non-stick frying pan.
  6. On each slice of bread, place a fillet of beef and then a cutlet of foie gras on top, before drizzling with the truffle sauce.

Ingredients :

For 4 people:

  • 4 pieces of 140g beef tenderloin
  • 120g of black truffle
  • 30g of butter
  • 2 tbsp. of olive oil​
  • 150g of foie gras (4 escalopes)
  • 4 large pieces of crustless gourmet bread
  • 40mL of Madeira
  • 150ml reduced veal stock
  • Salt, pepper

Variant :

For a more pronounced truffle flavour, you can add a dash of truffle juice to the sauce during preparation.​

Difficulty :

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