Bresse turkey infused with black truffle

Bresse turkey infused with black truffle

INGREDIENTS


For 4 to 6 persons


  • 1 Bresse turkey about 2,5 kg Chapon Bressan

  • 1 black truffle about 80g

  • 1 handful of fleur de sel Terre Exotique

  • 4 grains of black pepper Terre Exotique

  • 3 cloves

  • 4 carrots

  • 2 leeks

  • 2 onions

  • 3 garlic cloves

  • 4 small turnips

  • 1 bouquet garni

  • 1 table spoon of extra virgin olive oil Terre Bormane

  • 30 g of butter

  • 30 g of flour

  • 20 cl of liquid cream Lescure

  • 1 egg-yolk

METHOD

 

 

Prepare the poultry 2 to 3 days in advance.

 

  1. Cut the truffle into very thin slices.Insert the truffle slices between the skin and the flesh and between the legs of the poultry. Roll the poultry into a plastic film. Keep in fridge during 2 or 3 days. The truffle will infuse its aromas into the poultry.

The day of the cooking  

  1. Peel-off your carrots, turnips and onions.Insert the 3 cloves into one onion. Slice the leeks into 3 pieces and link them with a string.  

     

  2. In a big casserole, place the turkey stuffed with truffle, the vegetables (carrots, turnips, leeks, garlic and onions), bouquet garni, the fleur de sel and pepper. Add 2 liters of water, let it cook during 30 minutes once the water start boiling.

     

  3. Drain the poultry and get 30cl of stoke, this stoke should be filtered.

     

  4. Pre-heat your oven at 200°, brush the poultry with olive oil, salt it a bit and place it in the oven during 20 to 30 minutes till the poultry gets golden. Don’t forget to water it with cooking juice during the cooking.

     

  5. Prepare the sauce : let the butter melt, mix it with flour and spin out the stoke gradually. Cook slowly during 10 minutes. Stop the burner and add the egg yolk, the cream and tmix them gently. Add salt and pepper if necessay. Add a few of pieces of truffle.

  6. Reheat the vegetables in the remaining stoke, serve the poultry topped with the sauce and add a few more truffle slices on top of each plate.



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