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Roast turkey/Recipes

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Recipes associated with the article Roast turkey.
Stuffed turkey-hen grand-duc




  • 1 6-pound hen-turkey
  • 1 pound raw chicken, cut into small pieces
  • 2 cups heavy cream or crême fraîche
  • ⅓ pound foie gras, previously poached in port wine
  • 12 truffles, previously peeled and cooked in a little cognac
  • 24 chicken hearts, soaked in water, all veins removed
  • 2 cups white Malaga wine
  • ½ pound York ham, puréed
  • 1 cup truffle essence (truffle peelings infused in Madeira or other heavy wine)
  • salt and pepper to taste
  • Slices of raw ham or bacon, enough to cover the entire turkey
  • Pastry dough for encasing the turkey
  • Demi-glace sauce flavored with truffle essence
  1. Rub the chicken through a fine sieve, or purée in a food processor.
  2. Poach the foie gras in 1 or 2 cups port wine for a few minutes, then rub through a sieve.
  3. Mix the chicken purée, the foie gras, and the cream together and season to taste.
  4. Poach the peeled truffles in 1 cup or so of cognac for 10 minutes, then drain
  5. Prepare the chicken hearts, which have been soaked in water and deveined, then steeped in white Malaga wine and dried in a cloth, by making a slit in each with one with a sharp knife and stuffing them with a small amount of puréed York ham. Poach them in enough truffle essence to cover for 15 minutes and drain.
  6. Slit the turkey along the backbone and fold it open.
  7. Mix all of the other prepared ingredients together, then spread them over the open turkey.
  8. Fold the turkey carefully back into its original shape and wrap with slices or raw ham or bacon.
  9. Encase the entire turkey with the pastry dough, being careful to retain the shape of the bird.
  10. Drape the turkey with heavy aluminium foil so that it does not cook too quickly, then roast for 2½ hours in a 325-degree oven.
  11. To serve, present the turkey still in its pastry covering, and, after being sliced, offer the flavored demi-glace sauce from a sauce-boat.

This elaborate recipe, which, because of the price of truffles today, would surely cost several thousand dollars to prepare, has been completely rewritten from its presentation in the 1961 edition of the Larousse Gastronomique and many of its quantities extrapolated from the original rather vague instructions. Larousse notes that it was "M. Valmy-Joyeuse who created this dish in 1906 while he was in charge of the kitchens of the Marquise of Mazenda."[1]

Categories: French cuisine
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  1. Larousse Gastronomique, first English edition, Paul Hamlyn, London, 1961, page 978