Friday, March 24, 2017

Chaotic Cookery! - From Someone Else's Table: Turkey Legs Confit

Duck legs confit in Sarlat, France. Roast lamb that was basically a confit in Spain (pic below). Turkey leg confit in Chicago at the Purple Pig.  Now......Turkey Legs home in TN!!!

For my attempt I basically adapted a Bon Appetit recipe for Chicken Leg Confit.

Turkey Leg Confit:  Salt and pepper two turkey legs.  Place in a baking dish in which the legs fit with as little extra space as possible. Cut 1 bulb of garlic in half.  Quarter 2 shallots.  Leave paper on all and tuck them in between and around the legs.  Toss in thyme sprigs.  Come close to covering the legs with olive oil.  Cover and place in oven at 275 for 3 hours.  Then, uncover and cook for 30 more minutes.  This can be done as much as 2 days before serving.  And....don't fret about all the oil.  You will not have oily legs and the flavored oil can be used in more roasted bird, with roasted potatoes or other veggies.

Prepped and ready for the oven.

First step done!

Ready to eat!!!
Once your are ready to serve.  Remove the legs from their oil bath.  Place on oven safe tray or pan and roast at 425 for about 15 - 20 minutes until browned and skin crisp.
So yummy and easy!  What an elevation for lowly legs.  And....about those sides....

B's Spicy Roasted Potatoes with Cool Yogurt Dipping Sauce - from Williams-Sonoma's New Flavors for Vegetables

Cut about 3 pounds of peeled russet potatoes (any kind really) into bite sized pieces and toss with 2 T Harissa (B decreases the amount for my whimpy self), 1/4 t cayenne, 1 T sesame seeds, and 1 t salt.  Meanwhile, heat a roasting pan with about 1/4 c oil (in this case we used the oil the turkey legs were cooked in!!) drizzled in the bottom.  Once it is hot, carefully add the potatoes and toss them to coat in the oil.  Arrange the potatoes in a single layer.  Roast until the potato pieces are nicely browned, 25-30 minutes.  Flip over and roast until tender and browned and crisp outside, about 15 minutes longer.

While roasting - mix up a yogurt sauce with 1 cup Greek yogurt, 1/2 bunch fresh copped mint (or parsley or dried herbs), and juice from 1/2 lemon.  Season with salt and pepper.

For this dinner, I also sauteed some chard with the roasted scallions and some of the garlic and oil from the turkey legs.

So yummy....Try it!  Turkey legs influenced by tables in Spain and France....not to mention Chicago!!!  You can never go wrong eating and cooking - From Someone Else's Table! - c