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
- 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.
- 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.
- 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 :
- With a ladle, remove about 2 to 3 ladles of dripping from the turkey dish.
- 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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