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Ingredients
- 1 lrg Turkey leg
- 3 slc Bacon, minced
- 2 ounce Onions
- 2 ounce Carrots
- 2 ounce Celery
- 2 ounce Leeks
- 2 x Cloves garlic, crushed
- 1 Tbsp. Coriander, minced
- Â Â Plums
- 3 tsp Brandy
- 1Â 1/2 tsp Redcurrant jelly
- 4 x Figs, dry
- 4 x Apricots, dry
- 1/2 ounce Butter
- 2 Tbsp. Cream
- 1 x Egg yolk
- 2 pt Chicken stock
Directions
- Preheat oven to 230C/450F/gas 8.
- Remove the bone from the turkey leg without piercing the skin (remove any sinews - white connective tissue).
- Cut all the meat up and place in a food processor. Add in the figs, apricots, half the coriander, half the garlic and 1 egg yolk to bind. Add in cream and season with salt and pepper.
- Place the mix back into the skin. With a trussing needle and string, sew up the end of the skin to reform the shape of the leg and hold in the mix.
- Heat the extra virgin olive oil in a pan and place in turkey leg and seal. Season with salt and pepper. Add in the onions without disturbing the leg, then add in leeks, carrots, bacon, coriander, celery and tomatoes.
- Pour in red wine and chicken stock and bring to the boil. Place in the oven for 35 to 45 min.
- Heat 1/2oz butter. Drop in the plums (this will glaze them). Add in the redcurrant jelly and balsamic vinegar. Let it reduce to a marmalade.
- Remove half the vegetables and the chicken stock. Remove half the liquid from the pan and put into another pan with 1/2oz butter. Stir in and reduce to make the sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1846g | |
| Calories 1172 | |
| Calories from Fat 590 | 50% |
| Total Fat 66.03g | 83% |
| Saturated Fat 26.32g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 2470mg | 103% |
| Potassium 2738mg | 78% |
| Total Carbs 100.58g | 27% |
| Dietary Fiber 20.0g | 67% |
| Sugars 70.24g | 47% |
| Protein 44.54g | 71% |
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