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|Recipes - Turkey with calvados and Créances carrots|
Turkey with calvados and Créances carrotsServes 4
4 turkey breasts
50g lardons (or chopped bacon)
Stick of celery
50g carrots from Créances
25cl Normandy cider
20g A.O.C. Isigny butter
25cl A.O.C. Isigny double cream
Salt and pepper
Chop the leak, celery, lardons (or bacon) and the turkey breasts
Peel and grate the carrots and potatoes and place in buttered ramekin dishes, cook in a bain-marie in the oven at 160°c for 25 minutes.
Fry the turkey in the oil, add salt and pepper, then add the finely chopped lardons, the celery and the leek, without browning.
Add the cider, then reduce by a half and add the cream, cook gently over a low heat for 10 minutes, adjust the seasoning to taste.
Empty the ramekin moulds and cut in two to form two circles (croquettes) and add a little oil and melted butter to each.
Serve by placing the turkey mixture on each plate and decorate with two of the potato and carrot croquettes.
Creation date : 16/12/2008 @ 08:59
Last update : 16/12/2008 @ 08:59
Category : Recipes
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