Turkey leg with chestnuts, morel sauce
Ingredients for 4 people:
- 1 turkey leg
- 400 g cooked chestnuts
- Olive oil
- 60 g of Chef Morel dried morels
- 25 cl of liquid cream
- 10 cl of white wine (Arbois blanc, Bourgogne blanc or pinot noir)
- 25 g butter
- 1 shallot
- 1 tablespoon of veal stock
- 1 tablespoon cornstarch
- Salt and pepper
Recipe :
1. In a container, rehydrate the morels in lukewarm water for at least 1h30, stirring them from time to time. Drain them, saving the rehydration juice, and gently rinse them of any impurities.
2. In a dish, coat the turkey with olive oil, salt, pepper and cook in the oven at 180°C for 1 hour, 1 hour and a half depending on the weight of the thigh. Turn it halfway through cooking and baste it regularly with the cooking juices. 15 minutes before the end of cooking, add the chestnuts.
3. Meanwhile, cut the morels in two lengthwise and brown them in a pan over medium heat with 10 g of butter, stirring frequently for about ten minutes. Then add approximately 10 cl of the rehydration juice previously filtered or taken directly from the surface into the container. Simmer until the juice is completely absorbed, add salt and pepper. Reserve for later.
4. Finely chop the shallot and melt it with 15 g of butter in a saucepan over medium heat until it becomes transparent.
5. Add the veal stock, mix. Add the white wine, liquid cream, and starch. Mix. Cook over medium heat, stirring constantly until the mixture begins to boil.
6. Add the morels and simmer over very low heat for 2 to 3 minutes. Adjust the seasoning to your taste if necessary.
Enjoy your food !
