Turkey Leg Confit
Preparation
10 MIN
Cooking
3 H
Servings
6

Turkey Leg Confit

Ingredients

    Seasoned Salt

  • 1/4 cup (60 ml) coarse salt
  • 2 bay leaves, chopped
  • 4 juniper berries
  • 2 tablespoons (30 ml) coriander seeds
  • The leaves of 1 sprig fresh thyme
  • 2 teaspoons (10 ml) pink peppercorns
  • 2 cloves
  • 2 turkey legs of about 2 lbs (1 kg) each
  • 8 cups (2 litres) duck fat, approximately

Preparation

  1. First prepare the Seasoned Salt. To do this, combine the salt, bay leaves, juniper berries, coriander seeds, thyme, peppercorns and cloves.
  2. Place the turkey legs in a large pan. Sprinkle each leg with 20 ml (4 teaspoons) of seasoned salt. Cover and refrigerate for 24 hours. Preheat the oven to 140 °C (275 °F).
  3. Rinse and pat turkey legs dry.
  4. Clean the pan and place the meat. In another saucepan, melt the duck fat over low heat. Pour over the turkey to cover.
  5. Cover and bake for about 3 hours, until the meat falls easily from the bone. Debone and serve in a salad.

Note

Salad Idea

Divide 1 litre (4 cups) mixed greens among four plates with about 250 ml (1 cup) shredded turkey confit, 170 g oyster mushrooms, sautéed in butter, and a vinaigrette made of: 15 ml (1 tablespoon) Dijon mustard, 5 ml (1 teaspoon) white wine vinegar, 30 ml (2 tablespoons) vegetable oil, 30 ml (2 tablespoons) walnut oil, 5 ml (1 teaspoon) chopped fresh tarragon, salt and pepper.