Label Rouge Christmas turkey stuffed with foie gras

Label Rouge Christmas turkey stuffed with foie gras
Imprimer la recette
Servings Prep Time
8 people 30 min
Cook Time
1h30
Servings Prep Time
8 people 30 min
Cook Time
1h30
Label Rouge Christmas turkey stuffed with foie gras
Imprimer la recette
Servings Prep Time
8 people 30 min
Cook Time
1h30
Servings Prep Time
8 people 30 min
Cook Time
1h30
Ingredients
Ingrédients
  • 1 large Label Rouge turkey
  • 400 g of foie gras
  • 2 chicken stock cubes
  • 200 g sausage meat
  • 100 g fresh mushrooms
  • 1 large shallot
  • 3 ml Armagnac
  • butter
For the cream :
  • 200 ml cream
  • 50 g foie gras
Servings: people
Ma recette
  1. Chop the shallot and cook in a little butter, add the sliced ​​mushrooms. Cook for 5-6 minutes while stirring, then remove from heat. Take the foie gras and cut 2 large slices, put them to one side. Mix the rest of the foie gras in a food processor with sausage meat, mushrooms and shallots, add salt and pepper. The stuffing is ready.
  2. Take the turkey and with a sharp knife carefully lift the skin over each of the 2 breasts. Put the two slices of foie gras between the flesh and the skin. Fill the turkey with stuffing and sew. Preheat your oven to 200 ° C.
  3. Take a large pot, fill it half full with water. Add the chicken stock cubes, bring to boil then poach the turkey for 30 minutes (or less, depending on its size). Place the turkey in a large oven proof dish, add salt and pepper. Cook for 1h30 to 2h depending on the size of the bird, not forgetting to baste with the Armagnac so that the meat does not dry out.
For the cream :
  1. With a ladle, remove about 2 to 3 ladles of dripping from the turkey dish.
  2. Put the juice in a saucepan and let it reduce by half over a high heat. Lower the heat to simmer. Whisk in 200 ml of cream. Cut 50 g of fresh foie gras into small dice. Once the cream is hot, add the diced foie gras, while still whisking. Cook 3 to 5 minutes, remove from heat and serve with the turkey.
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Sautéed Landes Foie gras

Sautéed Landes Foie gras
Imprimer la recette
Servings Prep Time
4 people 10 min
Cook Time
30 min
Servings Prep Time
4 people 10 min
Cook Time
30 min
Sautéed Landes Foie gras
Imprimer la recette
Servings Prep Time
4 people 10 min
Cook Time
30 min
Servings Prep Time
4 people 10 min
Cook Time
30 min
Ingredients
Ingrédients :
  • 240 g foir gras
  • 300 ml black grape juice
  • 100 g sugar
  • 250 g grapes
  • Salt
  • pepper
For the cream :
  • 100 g cream
  • 3 cloves of garlic
  • salt and white pepper
For the decoration :
  • 2 slices of brioche
  • 1/4 bunch chervil
  • 1/4 bunch of parsley
  • 1/4 bunch of rocket
  • 15 g of walnut oil
  • 5 g of red wine vinegar
  • 1 shallot
Servings: people
Ma recette
Preparation
  1. GRAPE JUICE SYRUP AND FOIE GRAS Pour the grape juice into a saucepan, add the sugar, bring to the boil, add ten fresh grapes and let reduce to a creamy consistency. Sieve and then keep warm in a bain-marie. Add the rest of the grapes (preferably peeled).
  2. Cut 1.5 cm slices of foie gras, cover with flour and sauté dry (without fat) in a very hot pan. Season with salt and pepper, turning quickly after browning. Remove from the heat quickly to avoid too much fat melting. Brush the top of the foie gras with the reduced syrup.
Garlic cream :
  1. Peel and blanch the garlic: dip into a pan of boiling water, boil for 2 minutes, drain and repeat the operation a second time. Season.
  2. Bring the cream to the boil in a saucepan, add the seasoned garlic and cook for 5 minutes, whip until there is a lot of foam on the surface. Whip just before serving.
Support :
  1. Finely chop the shallot, mix ¼ vinegar with ¾ of walnut oil, season and add the shallot. Mix together chervil, parsley and rocket leaves. Season with the vinaigrette. Toast slices of brioche bread in the toaster, cut in half lengthwise
Dressage
  1. Pour syrup and grapes on the bottom of the plate, place the slice of foie gras on the sauce. Add drops of garlic cream foam around the plate. Place the herb salad harmoniously on the plate, along with a slice of brioche bread and serve.
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