From: Proprietor/executive chef Mark Martin, Ethan's of Elizabeth, Charlotte, NC. Yield: 4 servings. 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 tsp. ground cumin 1/2 tsp. coriander 2 Tbsp. salt 1 tsp. freshly ground black pepper 3 turkey legs 1 lemon, juiced TRUFFLE HOLLANDAISE: 2 large egg yolks 1 cup clarified unsalted butter, warm 1 lemon, juiced 1/2 Tbsp. truffle slices or peelings to taste, ...

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