Bress's hat truffled

Ingredients

For 4 servings

• •1 1 canvas braid cap, 8 kg to 4 kg
• •1 1 nice fresh truffle or 1 pot of 25 g truffles in pieces or brushed
• •150 g 150 g butter
• •250 g 250 g raw foie gras extra heath
• •1 1 line of red banks
• •1 1 line of armagnac
• •1 1 strand of thyme
• •1 1 /2 laurel leaf
• •salt
• •pepper

Method

1. 1.Gently lift the chapon skin to slip 6 truffle slats on the chest and two slats on each thigh.
2. 2.Finely chop the rest of truffles with raw foie gras. Season with salt, pepper and add a spoonful of Armagnac and Rivesaltes.
3. 3.Stir the chapon with this preparation, add thyme and laurel. Turn on thermostat 6 to roast the chapon.
4. 4.Roll it in a sulphurized buttered white paper. Place it on a grill in a dish so that it does not rest in its juice.
5. 5.Bake the chapon; cooking must be slow and rigorously equal and without watering the chapon, which must be returned from time to time for 2h30.
6. 6.Twenty minutes before the end of the cooking, remove the sulfurized paper and let take a nice golden color by watering it often with the juice of the stuffing.
7. 7.Let your Bresse cap stand for a few moments, oven off. Present the chapon to your guests, cut it out and serve it on a warm dish with the juice partially degreased in a sausage.