Turkey confit, leek and apple cider sauce

Serves : 4

Preparation time: 10 minutes

Chilling time : 24 hours

Cooking time : 4 hours

Ingredients

• 2 skinless Québec turkey legs
• 250 ml (1 cup) coarse salt
• 250 ml (1 cup) sugar
• 2 l (8 cups) duck fat
• 2 leeks, 2 white, thinly sliced and 1 green, coarsely chopped
• 8 sprigs thyme
• 2 garlic cloves, minced
• 30 ml (2 tablespoons) butter
• 250 ml (1 cup) apple cider or apple juice
• ½ chicken stock cube
• 60 ml (4 tbsp.) 35% cream
• Salt and pepper to taste

Topping

4 portions mashed potatoes

Preparation

1. Place the turkey legs in a dish and cover with coarse salt and sugar. Cover with cling film and refrigerate for 24 hours.
2. Remove, rinse under running water and dry the legs.
3. Preheat oven, rack in center, to 140°C (275°F).
4. Place the legs in an ovenproof dish, cover with the duck fat, add the leek green, 4 sprigs of thyme and 1 clove of garlic.
5. Cover with aluminum foil and bake for 4 hours.
6. Meanwhile, in a hot frying pan, brown the leek whites in the butter for 2-3 minutes.
7. Add the remaining garlic, salt and pepper. Check seasoning.
8. In another pan, bring the apple cider to the boil and reduce.
9. Add the stock cube, remaining thyme and cream and reduce for 2 to 3 minutes. Check the seasoning of the sauce.
10. Remove the fat and shred the legs (optional: to brown the meat slightly, broil before shredding).
11. Divide the mashed potatoes, shredded meat and leek on each plate and top with the sauce.