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Roast poultry, sweet potato puree, and black truffle
4
Convives
30
Préparation (min.)
70
Cuisson (min.)
Ingrédients
For the puree
- 800 g of sweet potatoes
- 80 g of unsalted butter
- 200 ml of heavy cream
- Fleur de sel
- Ground white pepper
For the poultry
- 4 free-range poultry fillets
- 2 tablespoons of black truffle olive oil (in season)
- 20 g of black truffle pieces (out of season)
- 2 cloves of garlic
- 2 sprigs of fresh thyme
- 1 knob of butter
For plating
- Some slices of fresh black truffle
- 8 roasted Paris mushrooms
- A drizzle of black truffle olive oil
A Roasted Poultry with Black Truffle for a Festive and Refined Dish
This truffle poultry recipe perfectly embodies the elegance of a festive truffle dish, where simplicity truly highlights the product. The roasted poultry with black truffle offers tender and juicy meat, lightly scented, while the skin becomes crispy thanks to a well-controlled roasting process.
Slow cooking in the oven allows the aromas to spread throughout, especially with the truffle tucked under the skin, bringing out the richness of the black truffle. The sweet potato puree provides a pleasant balance, with its melting texture and naturally sweet flavor contrasting perfectly with the character of the truffle.
Ideal for a festive meal or a gourmet dinner, this roasted poultry and truffle sweet potato puree captivates with its refined yet accessible nature. A dish where each bite recalls the generosity and pleasure of good cooking.
Slow cooking in the oven allows the aromas to spread throughout, especially with the truffle tucked under the skin, bringing out the richness of the black truffle. The sweet potato puree provides a pleasant balance, with its melting texture and naturally sweet flavor contrasting perfectly with the character of the truffle.
Ideal for a festive meal or a gourmet dinner, this roasted poultry and truffle sweet potato puree captivates with its refined yet accessible nature. A dish where each bite recalls the generosity and pleasure of good cooking.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Mashed Sweet Potatoes
Peel and cut the sweet potatoes into even pieces. Cook them for 20 minutes in a large pot of salted boiling water until tender. This step is essential for achieving a creamy sweet potato mash, perfect for accompanying truffle-roasted poultry. Drain, then mash them with a potato masher. Incorporate the butter and warm liquid cream. Season with salt and white pepper, then keep warm for your truffle poultry recipe.
Cook the Poultry
In a hot skillet, pour in the Plantin black truffle olive oil and brown the poultry fillets on each side. This initial roasting step helps develop the aromas of truffle-roasted poultry. Add the garlic and thyme, then continue cooking on low heat for 20 to 25 minutes, depending on thickness. At the end of cooking, add the butter and Plantin black truffle pieces. Allow the poultry to absorb these intense flavors for tender and flavorful meat, ideal for a black truffle poultry recipe.
Prepare the Garnishes
Sauté the Paris mushrooms in a bit of butter, lightly season with salt and pepper. This garnish harmoniously complements truffle-roasted poultry, adding a woody and gourmet touch. Carefully slice the poultry and prepare the serving plates for a festive truffle dish.
Plating
Place a generous spoonful of sweet potato mash in the center of each plate. Arrange the slices of truffle-roasted poultry on top, add the roasted mushrooms and slices of Plantin black truffle. Finish with a light drizzle of black truffle olive oil to enhance this festive truffle dish and add an elegant shine.
Astuce(s) du Chef Plantin
- For an even finer texture, whip the puree with a bit of warm cream just before serving.
- Wrap the poultry fillets in plastic wrap after cooking and let them rest for 5 minutes to retain their tenderness.
- Add some toasted hazelnut pieces to the dish for a crunchy and aromatic contrast.
Pour aller plus loin
Which poultry to choose for a truffle recipe?
For a truffle recipe, opt for high-quality farm-raised poultry such as free-range chicken or guinea fowl. Their flavorful meat pairs perfectly with the subtle aromas of black truffle.
At what temperature to cook a roasted poultry?
The ideal cooking temperature for roasted poultry is around 180°C. This temperature allows for a crispy skin while keeping the meat tender and juicy.
When to add truffle to a roasted poultry?
Truffle can be added just before serving to preserve its aromatic intensity. You can also slip a few slices under the skin before cooking to infuse the meat with flavor.
Why let poultry rest after cooking?
Letting the poultry rest for 10 minutes after taking it out of the oven allows the juices to redistribute within the meat. This keeps the meat more tender and flavorful.
