We used a sand truffle with a drizzle of truffle
oil, but if you have a black or white truffle,
then leave out the oil – you won’t need it.
Heat oven to 200C/fan 180C/gas 6. Peel
and very finely slice the truffle. Loosen the
breast skin of the bird, smear most of the
butter underneath, then place half the
truffle slices under the skin. Heat the rest
of the butter in a casserole dish, brown
bird on all sides, place the bird, breast side
up, in oven, then cook for 30 mins.
While the bird is roasting, tip the
potatoes into a pan of water and bring
to the boil. Tip in the shallots and bacon,
simmer everything for 2 mins, then drain.
Remove bird from the oven and lift from
the pan. Tip potatoes, shallots and bacon
into the casserole dish and toss in the juices.
Nestle the bird among the vegetables and
return to oven for 30-40 mins. When the bird
is done, remove from the oven to rest, but
cook the vegetables for a further 15 mins.
Scoop vegetables into a serving bowl and scatter with the rest of the truffle. Serve the
bird with potatoes drizzled with truffle oil.