Confit Turkey Leg, Brussels Sprouts, and Cranberry
Turkey Leg
Ingredients
- 2 Turkey leg, 1 per person
- Sage, minced, fresh preferred
- Thyme Salt, can substitute fresh minced Thyme and Salt
- Duck Gravy, consisting of duck stock, garlic, poultry seasoning, and butter, for confit
Directions
- Prepare your turkey legs by drying them with paper towels or a tea towel. Remember, you don't need to rinse poultry.
- Mix the sage and thyme salt in a small bowl and pat the mixture onto the turkey legs. Put all the legs in a large dish or on a platter, cover lightly with foil or plastic, and place in the fridge to cure overnight.
- The next day, bring your duck fat to a low simmer in a large pan or pot with a lid. Rinse the salt mixture off the legs and dry off with paper towels or a tea towel. Place the turkey legs in the duck fat and let simmer, covered, for 3-4 hours or until the turkey nearly falls off the bone. (This process is called a confit!)
- Serve hot & enjoy!
Brussels Sprouts
Ingredients
- Brussels Sprouts, sliced in half
- Butter, about 1 tbsp
- Garlic, minced, to taste
- Fresh Herb Mixture consisting of Terragon, Rosemary, Thyme, and Parsely, to taste
- Salt, to taste
- Black Pepper, to taste
Directions
- Blanche the brussels sprouts.
- Sauté all ingredients together in a large pan until the brussels sprouts are tender, but not mushy.
- Serve hot & enjoy!
Cranberry Chutney
Ingredients
- 1/3 cup Shallots, minced
- 1 tbsp Butter
- 2 cups Fresh or Frozen Cranberries
- 1/2 cup Vanilla Sugar, can sub plain sugar and a splash of vanilla extract or make your own vanilla sugar
- 1/3 cup Water
- 2 tbsp Cider Vinegar
- 1/4 tbsp Black Pepper, ground
- 1/4 tsp Salt
Directions
- In a large pan, sauté shallots in butter until translucent, about 1 minute
- Add remaining ingredients to pan and simmer until thick, approximately 5 minutes
- Chill & Serve!
