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1
To make the stuffing, combine the apricots and brandy and set aside.
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2
In a large skillet set over medium heat, combine the butter and olive oil.
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3
Add the mushrooms and shallots and cook, stirring, until the mushrooms are tender and lightly browned, 7 to 8 minutes.
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4
Add the apricots and brandy and cook until the brandy has evaporated.
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5
Add the stock and cook until almost dry.
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6
Remove the pan from the heat and add the bread crumbs and thyme.
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7
Season the stuffing with salt and pepper.
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8
To make the capon, preheat the oven to 475 degrees.
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9
Season the bird generously, inside and out, with salt and pepper.
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10
In a small bowl, combine the butter, truffle paste and shallot and stir until smooth.
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11
Use your fingers to gently separate the skin from the breast meat, and work your fingers under the skin at the leg.
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12
Push the butter mixture under the skin and over the leg.
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13
Stuff the bird loosely with the stuffing (do not pack it, as it expands during cooking) and truss the bird or tie the legs together securely with kitchen string.
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14
Place the bird on a roasting pan fitted with a rack and roast for 15 minutes.
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15
Lower the temperature to 350 degrees and continue to roast until the juices of the bird run clear when it is pierced at the thickest part of the leg, about 1 1/2 to 2 hours more.
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16
Remove the bird from the oven and allow to rest at room temperature for 15 minutes.
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17
Remove the string, and then remove the stuffing.
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18
Carve and serve the capon with the stuffing on the side.
