Turkey Leg Confit

Turkey Leg Confit

  • Preparation 10 min
  • Cooking 3 h
  • Servings 6
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Seasoned Salt

  • Turkey

Preparation

  • Seasoned Salt

  • Turkey

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.

Personal Note