Name: Turkey Leg Confit
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6 serving(s)
Ingredients: 1/4 cup (60 g) coarse salt; 2 tbsp coriander seeds; 2 tsp pink peppercorns; 4 juniper berries; 2 bay leaves, chopped; 2 cloves; 1 sprig of thyme, leaves only; 2 turkey legs, about 2 lb (1 kg) each; 8 cups (2 L) duck fat

Note from Ricardo

Salad Idea

Divide 4 cups (100 g) of mesclun salad greens among 4 plates with 1 cup (170 g) shredded turkey confit and 6 oz (170 g) oyster mushrooms that have been sautéed in butter. Drizzle with a dressing made with 2 tbsp (30 ml) vegetable oil, 2 tbsp (30 ml) walnut oil, 1 tbsp (15 ml) Dijon mustard, 1 tsp (5 ml) white wine vinegar, 1 tsp chopped tarragon, salt and pepper.

Turkey Leg Confit

Categories

Ingredients

Seasoned Salt

Turkey

Preparation

Seasoned Salt

Turkey

Note from Ricardo

Personal Note