FRIJE

Instructions

• 1.   Step 1: For the Duchess Potatoes
• 2.   1. Cook the peeled potatoes in a pressure cooker, then mash them. 2. Add the butter, cut into small pieces, the eggs and egg yolks, a little nutmeg, and salt to the mashed potatoes. 3. Grease a baking sheet. 4. Fill a piping bag with the mashed potatoes and pipe out duchess potatoes onto the greased baking sheet. 5. Place the baking sheet under the broiler and let the duchess potatoes brown for a few minutes.
• 3.   Step 2: For the Turkey
• 4.   Brush the turkey with oil, season with salt, and cook for 2 hours at 180°C, basting occasionally with the cooking juices and flipping it halfway through cooking. (You can also place small pieces of butter under the skin to make the meat more tender). 10 minutes before the end of cooking, add the cooked chestnuts.
• 5.   Step 3: For the Morel Sauce
• 6.   1. Heat a pot of water and immerse the dried morels. 2. Remove the pot from the heat after immersing the morels. 3. Let the morels soak in the water for 1 hour. 4. After an hour, clean the morels, then melt the butter in a saucepan and sauté the morels until they have released all their liquid. 5. At this point, pour 4 cl of cognac over the morels and flambé (be careful when flambéing, turn off the range hood). 6. Add 20 cl of veal stock (=2 tsp for 20 cl of water) and let it reduce by half. 7. Add the cream, salt, and 1 tbsp of cognac. 8. Let it reduce until the cream becomes creamy.