Dindonneau à l'Estragon (Young Turkey with Tarragon)

Ingredients

• 1 dindonneau (young turkey)
• braising stock
• tarragon stalks
• tarragon leaves
• brown stock
• tarragon infusion

Instructions

1. Pot-roast the turkey poult on a braising stock to which blanched tarragon stalks have been added.
2. Dish it and decorate the breast with fine blanched tarragon leaves.
3. Complete the cooking stock with brown stock, skim the fat, reduce it, and flavour it with a few spoonfuls of tarragon infusion.
4. Pour this around the bird.