- 2 British turkey legs
- 50g butter
- 1 large onion
- 1 large carrot
- 2 celery sticks
- 2 garlic cloves
- 8 sprigs fresh thyme
- 1 bay leaf
- 300ml Madeira, rich
- 1l chicken stock, or turkey stock
- 50ml vegetable oil
- 600ml chicken stock, or turkey stock
- 150ml double cream
- 2 tsp Pommery mustard, wholegrain
- 200g baby carrots
- 30g butter
- Pancetta and wild mushrooms
- 100g pancetta, cut into lardons
- 50ml vegetable oil
- 250g wild mushrooms, roughly chopped
Put the oil and butter into a pan and heat until it starts to foam.
Lightly sprinkle the turkey leg with salt and place into the pan skin side down, cooking slowly until the skin starts to crisp up. Turn over and seal the other side until golden brown, remove from the pan and set aside.
Add the vegetables and garlic to the pan and cook slowly for about 5 minutes, until they start to caramelise and turn golden brown.
Drain off any excess fat and add the meat back to the pan along with the thyme and bay.
Add the Madeira and reduce for approximately 5 minutes until it starts to glaze the meat and vegetables.
Add the chicken stock and bring to the boil.
Cover and place in a pre-heated oven at 130C for around 2 1/2 to 3 hours.
While the turkey is cooking cutthe pancetta into lardons and place in a pan. Cover with water and place over a medium heat.
As soon as the water begins to simmer, strain and rinse under cold water. Set aside on absorbent kitchen towel.
Now fry the lardons in a little oil until they begin to colour. Remove from the pan and set aside. Fry the mushrooms in the pancetta fat until lightly coloured. Add the lardons backt o the pan and remove from the heat.
Next, make the sauce. Reduce the chicken stock down to approximately 150ml then add the double cream. Bring to the boil, stir in the mustard and remove from the heat.
Prepare the new season baby carrots by gently scraping the skins off. Cook in water with a little salt and sugar until tender, around 3-5 minutes. Heat a small knob off butter in a pan and once foaming, add the carrot and toss to glaze.
Remove the turkey from the oven. Take the legs out of the pan and set aside, pass the braising liquor through a fine strainer and reserve.
Place the legs back into the empty pan with the skin side up. Cover again with the braising liquor.
Put it back into the oven and baste it every 5 minutes until the sauce has reduced and glazed the meat, around 20-25 minutes.
Remove from the oven and rest for 5 minutes before removing the bone. To serve, place some of the glazed turkey leg into a bowl and surround with the mustard sauce.
Finally, sprinkle some mushrooms and pancetta over the top and some of the baby carrots.
Recipe courtesy of www.greatbritishchefs.com