Turkey Leg Confit

British Turkey

Winner of Best Turkey in the UK Award 2021-22

Winner of Great Taste GOLD 2* Turkey 2022

You MUST try this.

This is probably one of our best discoveries; Confit du Turkey Leg !

The legs are from our award winning turkeys and weigh between 650g and 850g each.

1 leg is enough for 2 people.

The price is for 1 turkey leg only (risotto is not included).

Try this recipe, it is simply one of the best meals you will ever have.

Turkey legs are already confit and only need heating up. Place on a baking tray, skin side up and put in oven at 170o for around 20 minutes until browned and hot through.

Risotto (for 4)

Ingredients

250g Risotto rice - arborio, carnaroli or vialone nano
1 medium sized butternut squash. Peeled and diced
50g olive oil
100g butter
1 large onion, diced
3 cloves garlic, fine chopped
Bunch of sage
150g Chestnuts (ready cooked)
1 litre stock (can be vegetable or chicken stock, fresh or made from stock cubes)
Salt
Black pepper
50g Grated parmesan

Method
* Prepare the chestnuts by breaking up slightly and frying slowly in butter until darkened. Be careful not to burn butter but when it turns brown add the sage leaves and remove from heat.

* Peel, de seed and dice the butternut squash into bite sized pieces. Coat with olive oil, season with salt & pepper then roast for around 20 minutes until soft and beginning to caramelise.

* When cool enough to handle, divide the squash in half and puree 1 half, either with a hand blender, Nutri bullet or just mash up with a fork.

* In a large based pan gently cook the onions and garlic in olive oil. They should be softened but not starting to colour.

* Add the rice and stir through the onions until combined.

* Whilst constantly stirring, add a ladle at a time of heated stock. Only add more once the previous addition has been absorbed. You will begin to notice the starch being released by the rice.

* Continue the process until rice is cooked though - about 15 to 20 minutes. The rice grains should still have a slight bite to them and not be mushy.

* Add the pumpkin puree and stir for another minute or 2

* Turn off heat and stir in 50g of butter & grated parmesan. Season to taste with salt and pepper.

* Serve the risotto either individually or on a large platter and scatter over the warmed squash pieces & chestnuts - including the sage leaves and butter

* Place the crisp skinned turkey legs on top or to the side and serve.