Perfecting a galantine
February 3, 2014 11:30 AM Subscribe
I was inspired by growabrain's Jacques Pépin
a few days back, and spent a couple days making a turkey galantine for a party. The results were perfectly fine, but for the amount of time and effort I put in I was hoping for something closer to amazing.
posted by kanewai to Food & Drink (9 answers total) 2 users marked this as a favorite
And I think this could be amazing ... a "turkey roll" is so much easier to transport, carve, and plate than a full bird. Leftovers are even better: I can pull out the roll, cut off a slice, and I'm ready to go. I like that the messy part is done ahead of time. I want to get this recipe down (and turkey is currently $1 a pound, so the time to experiment is now!).
Here are the steps I took, and my early thoughts on what I need to do to perfect this:
1. De-boned a turkey. Not quite as easy as Jacques made it look, and my kitchen looked like a deleted scene from American Horror Story. Overall, though, this is something I thing I can get down.
2. Made stock in pressure cooker with bones and carcass.
3. Stuffed and rolled the bird. Stuffing was cooked turkey innards, ground pork, mushrooms, pistachios, and an egg.
4. Cooked bird-roll in the stock, along with one pig's foot. Brought to a boil, then simmered until inside was 160 degrees, which took a couple hours.
5. Seasoned and clarified the stock, then tried to encase the roll in aspic the next day. And continued trying into the evening. And again the next morning. This was a messy failure.
The results: A nice but unexciting dish. There are three elements I need help with:
- The stuffing. It was wonderful warm, but a little dry and under-seasoned when served at room temperature. I think all I need to do is up the fat content and the seasoning here.
- The flesh. It was evenly cooked, and had a nice firm texture and an attractive color. However, it was also a bit on the dry side. I want it to be moist and tender. Does simmering it in the stock dry it out? And would adding more fat to the stuffing baste it from the inside and keep it moist? Or, perhaps, this style only works with dark-meat heritage breeds, and not the factory-farmed supermarket birds.
- The aspic. Quel désastre. And I thought this would be the easy part. I have the flavor and texture down, if not the color. I cut some up into blocks to use as garnish, and they were like little jello-bombs of rich stock.
However ... every recipe talks about brushing the bird with the stock, letting it set, adding another layer, and so on. They make it sound so simple, and in my mind I can picture a beautiful result. This did not work out at all for me. I would spoon stock over the bird every fifteen to thirty minute, and let each layer set in the fridge. Often, when I did get a nice layer, it would completely fall of the roll.
I have found no useful advice on how to coat something in aspic. Is there anyway to do it, short of buying a jello-mold and hoping the bird fits?
Any and all advice is appreciated ... I really do feel that this has the potential to be a signature dish.