Chef’s Turkey Recipe

• Shallot (s): 1 piece (s)
• Onion (s): 1 piece (s)
• Aromate (s) garlic, thyme, bay leaf: 1 piece (s)
• Dry white wine: 10 cl
• Butter + olive oil
• Fine salt: 6 pinch (s)
• Pepper mill: 6 tower (s)
• Oyster mushroom (s): 250 g and other mushrooms
• Clove (s) of garlic: 1 clove (s)
• Parsley dish: 0.5 boot (s)
• Chestnut (s) cooked: 50 g

• Slice (s) of raw duck foie gras: 6 piece (s) – (if not cooked)
• Shallot (s): 1 piece (s)
• Fresh cream butter
• Pepper, salt, Espelette peppers

• Mashed potato (s): 600 g
• Sweet butter: 100 g
• 1/2 skimmed milk: 5 cl
• Pepper, salt, nutmeg
• +
• Vegetables (red cabbage or romanesco or applesauce prune chillies)

* Provide baking film

Either take turkey fillets and slice them, or take legs and then lift the supreme and slice (12cmx20cm).

Peel the shallot and onion and garlic and slice thinly.

In a hot casserole with a drizzle of oil, color the mushrooms with small pieces of turkey skin for 5 to 6 minutes over medium heat and wetting with the white wine. Then add thyme, bay leaf, salt and very finely chopped pepper. At the end of cooking, chestnuts crushed for 5 minutes then parsley.
Cool completely
Place the fillets each on a large film and then on one of the long sides put the stuffing and roll the set tightly and over roll with the film and very tightly closed the film.
Dip the ballottines in the water at 90 ° and cook for about 15 minutes (they must float) then turn off the fire and leave the supreme for another 10 minutes in the water.

Remove them from the water and let cool and reserve cold

At the moment of serving …
Unroll the ballottines and put them in the pan with butter and oil and season with salt and pepper
Then put them on the plates

In a hot skillet, brown the seasoned foie gras slices for 2 min on each side.
Cut them into small cubes. And add a shallot very finely chopped … pour the cream on the whole, salt, pepper, and mix well (the liver must be diluted) .. if too liquid add a tip of veal stock and at the last moment the chilli Espelette. Half coat the ballottines

Peel the potatoes, wash and cut into large cubes, and cook in a pan of salt water.
Drain them then pass them to the potato masher.

Then recover the pulp and work it with butter and milk. Book. When serving, reheat with a little pepper milk and nutmeg.

At the last moment add 1 dessert spoon of sesame oil (for the equivalent of 8 people) Present in a cookie cutter.

To accompany also a vegetable strong in taste (red or romanesco cabbage or better a compote of apple or pear mixed with prunes or cork syrup !!!)