Potato-Crusted Turkey Rillette with Poached Egg & Truffle Hollandaise

Potato-Crusted Turkey Rillette with Poached Egg & Truffle Hollandaise

From: Proprietor/executive chef Mark Martin, Ethan's of Elizabeth, Charlotte, NC.

Yield: 4 servings.

RILLETTE:
1 sweet onion, sliced thin
2 large bay leaves
2 medium carrots, coarsely chopped
6 cups olive oil
3 cloves garlic, mashed
1/2 tsp. ground cumin
1/2 tsp. coriander
2 Tbsp. salt
1 tsp. freshly ground black pepper
3 turkey legs
1 lemon, juiced

TRUFFLE HOLLANDAISE:
2 large egg yolks
1 cup clarified unsalted butter, warm
1 lemon, juiced
1/2 Tbsp. truffle slices or peelings
to taste, salt and freshly ground black pepper

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4 medium Idaho potatoes, peeled
1 Tbsp. salt

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4 large eggs
1 Tbsp. vinegar

Mix together onion, bay leaves, carrots, olive oil, garlic, cumin, coriander, salt and black pepper. Add turkey legs and coat legs with mixture. Cover and refrigerate

overnight. After 8 to 10 hours of refrigeration, place all ingredients in an oven-proof baking pan, ensuring the turkey legs are covered with the olive oil. Add oil if necessary. Cover pan with foil and cook in a preheated 325°F oven for 4 to 41/2 hours. Turkey legs are done when the internal temperature reaches 185°F, plus the fat on the legs begins to break away from the bone.

Set aside for 30 minutes and let legs cool to the touch. Remove legs from oil mixture. Strain oil and reserve. Remove leg meat from bones, discarding all fat, skin, bones and cartilage. Shred turkey meat with hands, slowly adding 1/2 cup of the reserved olive oil and juice of one lemon. About 5 minutes of kneading is required to incorporate the oil and lemon juice. Season to taste with salt and pepper. Cover and refrigerate. Advance preparation may be done one day in advance.

For Truffle Hollandaise: In a double boiler over simmering water, heat beaten egg yolks for one minute. While whisking yolks, slowly add warm clarified butter. When the butter is incorporated, stir in lemon juice, truffles, salt and pepper to taste. Hold warm for service.

For assembly: Shred potatoes. Add salt to potatoes. For each portion, mold shredded potatoes around 1/4 cup of shredded turkey. Pan fry potato cakes until potatoes are golden brown and turkey is heated through.

For service: Crack each egg separately into a large bowl. Add 1 Tbsp. vinegar to simmering water. Drop each egg into simmering water, one at a time. Simmer eggs for about 2-3 minutes or until the desired doneness is reached. For each portion, place one egg atop a potato cake and nap all with warm truffle Hollandaise sauce.

Photo Credit: National Turkey Federation