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White Turkey Pudding with Cranberries

  • Preparation:
    30 minutes
  • Cooking:
    2 hours
  • Servings:
    4
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François Blais
François Blais chef & owner of Bistro B, Québec

Ingredients

 

  • ½ pound (250 g) turkey breast
  • 2 ounces (50 g) bread crumbs
  • 5 Tbsp. (75 ml) milk
  • 5 Tbsp. (75 ml) cream
  • 1 large egg yolk
  • 1/2 (75 g) chopped onions, caramelized
  • 1ounce (25 g) duck foie gras
  • 4 tsp. (20 ml) Cognac
  • 3/4 tsp. (4 g) salt
  • 1/4 tsp. (1 g) ground pepper
  • 5 Tbsp. (50 g) dried cranberries

Preparation

 

  1. Preheat the oven to 120° C (250 °F)
  2. Add all the ingredients, except the cranberries that will be added at the end, in a food processor to get a smooth texture.
  3. Add the cranberries and mix gently.
  4. Shape into a roll in an airtight cellophane wrap and bake in the oven in a double boiler for about 2 hours. The internal temperature must reach 74 °C (165 °F).
  5. Let stand 24 hours in the refrigerator.
  6. Slice pieces of pudding and then sauté them until lightly browned.
  7. Serve with a small mesclun salad sprinkled simply with olive oil and balsamic vinegar.