Christmas duchess potato wreath with creamy turkey, leek and cranberry port ragout

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   Boil the potatoes in water with part of the salt for 18 to 20 minutes, until very tender. Drain well and return them to the hot pot for 1 minute to evaporate excess moisture.

3. 3

   Mash the potatoes until smooth. Mix in 40 g butter, the egg yolks, Parmesan, nutmeg, half of the black pepper, and adjust with part of the salt. Stir until firm yet creamy.

4. 4

   Transfer the mash to a piping bag fitted with a large star tip. On the tray, pipe a wide wreath by making rosettes that touch each other, leaving a large center space for the filling. If you want extra texture, sprinkle the breadcrumbs over the wreath.

5. 5

   Bake the potato wreath for 25 to 30 minutes at 220 °C / 425 °F, until the tips are deeply golden and the shape is set.

6. 6

   Meanwhile, heat the olive oil and the remaining 30 g butter in a large skillet over medium heat. Add the shallot and leek and cook for 6 to 8 minutes until soft. Add the garlic and cook 30 seconds more.

7. 7

   Stir in the shredded turkey, dried cranberries, and thyme. Pour in the port and cook for 2 to 3 minutes so it reduces slightly.

8. 8

   Add the stock and Dijon mustard. Cook for 5 minutes over medium heat until the liquid concentrates a bit. Stir in the heavy cream, the remaining salt, and black pepper, and cook 3 to 4 minutes more until you have a thick, creamy ragout.

9. 9

   Remove the wreath from the oven. Carefully fill the center with the hot turkey, leek, and cranberry ragout. If desired, add a little more Parmesan over the filling.

10. 10

    Return the filled wreath to the oven for 5 more minutes at 200 °C / 400 °F to bring everything together. Finish with chopped fresh parsley and serve immediately.