Recette de BLANQUETTE DE DINDE par ALAIN DUCASSE

The most well-known type of blanquette is, of course, the veal version. The name blanquette refers to the white sauce that coats stews made with white meat. To make this typically French dish, we offer a turkey recipe for a truly delicious result. ✨ Ingredients (serves 4): Salt Freshly ground pepper Preparing the vegetables 4 carrots 2 white onions 2 cloves 1 bouquet garni (thyme, bay leaf, parsley stalks, celery stalk) 300g button mushrooms Cooking the mushrooms 500ml water 50g butter 1 lemon Preparing the turkey 1 free-range turkey leg, approximately 1kg (bone-in) 2 garlic cloves 4 juniper berries Preparing the sauce 70g butter 70g flour Cooking stock Preparing the mushrooms 20g butter Pan-cooked mushrooms Finishing and presentation 2 egg yolks 100g crème fraîche ½ lemon ✨ Recipe link: https://bit.ly/3rUtAek This recipe was created at the School Alain Ducasse's Kitchen * ------------------- ♥︎ Subscribe to the channel: http://bit.ly/1kdTvas And to stay up-to-date on our new recipes, features, and tips: www.academiedugout.fr! Instagram:   / academiedug.  . Facebook:   / academiedugout