Turkey Breast with Bigoli Pasta and Giblet-Foie Gras Sauce, Charlie Trotter Recipes on Gourmetpedia

Ingredients

• - 1 small Turkey, about 3.6 kg / 8 lb., with giblets
• - 1 clove of garlic
• - 6 sprigs of thyme
• - Salt and pepper
• - 2 tbsp. olive oil
• - 250 ml (1 cup) coarse salt (crystals)
• - Grapeseed oil for the giblets
• - 2 cloves of garlic
• - 125 ml (1/2 cup) finely chopped Spanish onion
• - 4 sprigs of thyme
• - 1 sprig of rosemary
• - 1 bay leaf
• - 150 g (5 oz.) foie gras, trimmed and deveined
• - 250 ml (1 cup) chicken stock
• - 625 ml (2 1/2 cups) flour
• - 2 eggs + 1 yolk
• - 2 tbsp. milk
• - 1 1/2 tbsp. butter
• - 1 1/2 tbsp. grainy mustard
• - 500 ml (2 cups) baby spinach
• - 1 tbsp. butter