|
Galantine
of Turkey with Pickled Okra and Peach Compote
Jeffrey
A. Buben, chef/owner, Vidalia & Bistro Bis - Washington, D.C. Adapted by StarChefs
Yield:
10 servings
½ boneless turkey breast, skin on
Salt and pepper
to taste
Stuffing
- ½
pound trimmed turkey breast meat
- ½
pound lean boneless pork
- 7
ounces fresh pork fat back
- 1
teaspoon chopped rosemary
- 1
teaspoon chopped sage (2 leaves)
- Salt
to taste
- Freshly
ground white pepper to taste
- ¼
cup flour
- 1
egg
- ½ cup
diced, cooked ham
- 1
ounce truffles, chopped
- ¼
cup canola oil
- 1/4cup
chopped parsley
Trim
the turkey breast, removing ½ lb. of trimmed meat in the process and leaving the
skin attached. Cut a pocket in the breast. Place meat between wax paper sheets
and lightly pound until slightly flat. Season with salt and pepper and set in
refrigerator until ready to assemble.
To Prepare Stuffing
Place the turkey meat, pork, fat back, and spices into a large
bowl and fold together. Grind the meat through a small blade of a grinder and
chill the mixture for 30 minutes. Repeat the grinding process and chill again.
Fold in the flour, egg, diced ham, and chopped truffles. Mix well and adjust seasoning
to taste.
To Prepare Galantine
Fill the pocket of the turkey breast with stuffing and tie the
pocket with a trussing needle so it is completely closed.
To
Cook Galantine
Heat a roasting pan in a 350-degree oven and
add the canola oil. Place the stuffed breast in the pan with the skin side down.
Brown evenly, turning the breast once. Cook for approximately 1 hour and 15 minutes.
Remove from pan and let cool. Place in refrigerator overnight or until completely
cold and allow to set.
To Slice Galantine
Slice
across the breast approximately ½ inch thick and place the slices on plate. Garnish
with chopped parsley. Serve with pickled okra and peach compote.
Wine Suggestion: Rapadian
River Semi-Dry Reisling |
