Yield: 4 Establishment: Restaurant, Catering Operation   Ethnicity: French   Meal Type: Brunch   Preparation Method: Fry, Bake   Product Type: Turkey Legs/Drumsticks

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 Teaspoon ground cumin

1/2 Teaspoon coriander

2 Tablespoons salt

1 Teaspoon freshly ground black pepper

3 TURKEY LEGS

1 Lemon, juiced

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 degree F oven for 4 to 4-1/2 hours. Turkey legs are done when the internal temperature reaches 185 degrees 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 ½ 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.

Truffle Hollandaise

2 Large egg yolks

1 Cup clarified unsalted butter, warm

1 Lemon, juiced

1/2 Tablespoon truffle slices or peelings

To Taste salt and freshly ground black pepper

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.

Assembly

4 Medium Idaho potatoes, peeled

1 Tablespoon salt

Shred potatoes. Add salt to potatoes. For each portion, mold shredded potatoes around ¼ cup of shredded turkey. Pan fry potato cakes until potatoes are golden brown and turkey is heated through.

Service

4 Large eggs

1 Tablespoon vinegar

Crack each egg separately into a small bowl. Add 1 tablespoon 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.

Chef: Proprietor and Executive Chef Mark Martin Restaurant: Ethan's of Elizabeth Location: Charlotte, NC

Nutrition Facts Calories 1290   Calories from Fat 930 % Daily Value* Total Fat 104g 160% Saturated Fat 39g 195% Cholesterol 635mg 212% Sodium 2360mg 98% Total Carbohydrate 30g 10% Dietary Fiber 3g 12% Sugars 2g   Protein 60g   Vitamin A 35% Vitamin C 40% Calcium 10% Iron 35% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4