Preheat oven (electric oven: 175 °C /fan: 150 °C /gas: level 2). Rinse and dry the poulard inside and out. Carefully remove the skin from the breast by hand. Cut truffle into wafer-thin slices and slide under the skin.
Season poulard with salt and pepper.
Peel and cut off shallots. Rinse thyme. Stuff into the belly cavity with the shallots.
Melt butter. Place poulard in a roasting pan and brush with it. Roast in oven for about 1# hours. In between, brush with butter frequently.
For the sauce, heat truffle butter. Add 150 ml port wine and boil to half. Pour in Madeira and chicken stock, bring to a boil and boil again by 1/3. Season with salt and cayenne pepper. Mix cornstarch with 5 tbsp port wine, thicken sauce with it and simmer for 5 minutes. Baeckaoffe and young carrots go well with it.
Truffle “I’m not a croesus!” If you don’t want it to be so noble, you can also put sage or basil leaves under the poultry skin.
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