Ingredients for 14
Turkey - 6-8 Kg
Duck - 1-2 Kg
Chicken - 1-2 Kg
20 Morels (Dehydrated)
200G Duck Fat
2 Whole Garlic
Piment D'espelette (or freshly ground pepper)
1 tbspn flour
Set your Anova Sous Vide Precision Cooker to 68ºC / 154.4ºF
Debone the duck (including legs and wings) - Split in 2 vertically as to obtain 2x ( leg /wing/breast)
Debone the chicken (including legs and wings) - Split in 2 vertically as to obtain 2x ( leg / wing / breast )
Split the quails in 2 vertically as to obtain 2x ( leg / wing / breast )
Season the duck, chicken and quails with salt and piment d'espelette. Place in separated vacuum bags (or ziplock with water immersion technique) with a few spoons of duck Fat. remove air from bags.
Place the bags in the heated water and Cook for 20 hours
20 hours later, remove the bird pouches and let cool down. They are now confit!
Soak the dehydrated Morels into 500ml of water (or enough to let them rehydrate happily) for 1 hour, until fully hydrated.
Set your Anova Sous Vide Precision Cooker to 62°C
Once rehydrated, pout the morels water into a saucepan and reduce until we have about 100ml remaining
Remove the bones from the confit quails, it should fall off the bones. make sure you remove all the tiny bones
Debone the turkey (including legs and wings) - Split in 2 vertically as to obtain 2x ( leg / wing / breast )
Mix the butter, chopped parsley, chopped garlic, morel water, 2 tblspn piment d'espelette, salt (to tast) as to obtain a paste. feel free to use a food processor. that's our garlic butter paste.
Lay the kitchen twine as to accomodate the first ballotine
Place the 1/2 debonned turkey on the twine. apply a thin layer of the garlic butter paste over the turkey. you may have apply cuts on the thick parts of the turkey as to expand its size. bear in mind you'll have to wrap 1/2 of all the meats with it to create your ballotine.
Place the 1/2 confit duck on the center of the turkey. Apply a thin layer of the garlic butter paste
Place the 1/2 confit chicken on the center of the duck. Apply a thin layer of the garlic butter paste
Place 1/2 debonned confit quail meat on the center of the chicken. Apply a thin layer of the garlic butter paste
Place 6 snails (without the shell !!!) and 1/2 the morels on the center of the chicken. Apply a thin layer of the garlic butter paste (or use the one that may come with the snails)
Wrap the turkey with the twine to make a ballotine. That's not going to be straigh forward but it does not have to be perfect. once cooked, it will firm up!
Place the ballotine in a vacuum bagor or ziplock. remove air from bag.
Repeat steps 14 to 20 to produce the second ballotine
Place the bags in the heater water for 6 hours.
6 hours later, set your oven to 220°C. reserve the juices from the cooking. Once the oven is heated to temperature, place the ballotines on a tray and cook for 20mn on each side (until you get a nice brown crust). you can alternatively use a torch or bbq.
Once done, place foil over the tray and let it rest for 15mn. In the meantime, pour the cooking juices in a saucepan and place over a stove at medium heat. add the tblspn of flour and stir to thicken the sauce a notch.
Ready to slice! server with a spoonful of sauce.