Jean-François Fortin, executive chef at the Fairmont Le Chateau Montebello prepares smoked duck wrapped turkey breast flambe with Sortilege Liquor, pulled braised leg, sweet potato puree and roasted Jerusalem artichoke.

4 portions

Ingredients:

  • 1 Skinless Turkey breast
  • 8 Slice of Smoked Duck
  • 2 Spring of thyme
  • 2 Garlic Clove
  • 50ml Olive Oil
  • 1 Leg of turkey
  • 1L Chicken stock
  • 250ml Sortilege Liquor
  • 1 Carrot cut in cube
  • 1 Celery branch slice
  • 1 Big yellow onion diced
  • 1lb Jerusalem artichoke
  • 50ml Olive Oil
  • 2lbs Sweet potato
  • 100ml Chicken stock
  • 60ml Butter
  • Salt and pepper to taste

Method:

In a roasting pan, sear the turkey leg to a nice golden color. Add the carrot, celery and onion; cook for 2 minutes. Add the chicken stock and 150ml of Sortilege; cover and put in the oven for 3 ½ hours at 350oF. Once done, remove the leg from the pot and cool down in the fridge. Strain the liquid and reserve to finish the pulled turkey later. Once the leg is cooled down, pulled the meat off the bone and mix in with the reserved liquid (the turkey leg can be done the day before).

Cut the turkey breast in four equal pieces, lay down the duck slices in pairs and wrap each of the 4 pieces of turkey with it. In a Freezer Ziploc bag, put the four pieces of turkey, pepper, salt, garlic cloves, springs of thyme and 50ml of olive oil. Zip the bag by removing as much air as possible, to create a kind of “sous-vide”. Set a water bath with your water temperature at 74oC, use a candy thermometer to follow temperature. Put in your Ziploc bag for 1 hour.

Dice the sweet potatoes, place in an oven-safe pot with lid, add 100ml of chicken stock and cook in oven for 45 minutes at 350oF. Once cooked, put everything in a blender. Add 60ml of butter and blitz to a fine purée; if too stiff add some chicken stock. Adjust salt and pepper to your taste. Keep hot for service.

Brush the Jerusalem artichoke to clean them and then cut in two pieces. Toss in olive oil, salt and pepper. Roast in the oven for 35 minutes at 350oF. Keep hot for service.

Plating:

In a small pot reheat the pulled turkey leg and adjust seasoning to taste. Remove turkey breast from the bag and sear on both side in a sautéed pan over high heat. Once the smoked duck is crispy flambé with the Sortilege liquor, remove from pan and slice in 2. Spread across the plate a nice big spoon of sweet potato purée, top it with pulled turkey leg on one side, place your 2 pieces of turkey breast, add the roasted Jerusalem artichoke and use the remaining liquid from the pulled turkey leg pot to add as a jus. Serve with your favorite green vegetables.

Bon Appetit,

Jean-François Fortin

Executive Chef

Fairmont Le Chateau Montebello