Time to Cook290 minutes
Time to Prepare30 minutes
“If you’re hosting a Thanksgiving party, chances are you are going to have a house full of people and a lot of leftovers. This is a great recipe to help use up some of the leftovers. I always like to confit the turkey legs, to ensure a great texture and stop them from drying out in the oven.” – Chef Trevor Bird
Chef Trevor Bird was featured on the Chef Segment of Global TV’s Noon News on Friday, October 11th. Check out the link here to see him demonstrate this savoury recipe!
Turkey Leg Confit
- 2 turkey legs
- 2 tbsp (30 mL) salt
- 1 tbsp (15 mL) pepper
- 2 sprigs of rosemary
- 4 cloves of garlic
- 1L duck fat, canola oil or any fat
- A couple of days before you’re going to use them for dinner or lunch, rub the the turkey legs in the salt and pepper and let sit in the fridge overnight.
- Preheat the oven to 250F or 121C. Add the oil to an oven-safe baking dish with 4 inch sides, large enough for the 2 turkey legs.
- Place turkey legs, rosemary and garlic into the baking dish, cover with foil and bake in oven for 4-6 hours.
- Remove and let cool..
- Once cool, remove the turkey legs from the fat and refrigerate until you’re ready to use. Reserve the fat, and refrigerate as well.
- 2 cups (500mL) of cranberries (frozen or fresh)
- 2 cups (500mL) honey or sugar
- ½ cup (118mL)of orange juice
- 1 tbsp (15mL) of ginger grated
- 1 tbsp (15mL) of grainy Dijon mustard
- Place the first four ingredients (everything except the Dijon) into a pot.
- Bring to boil, until the temp reaches 219F or 104C.
- Remove from heat, and add the dijon.
- Let cool for at least 1 hour.
- ½ cup (118mL) of diced onions
- 2 cloves of sliced garlic
- Large pinch of salt
- 1 tbsp (15mL) of turkey fat left over from confit
- ½ cup (118mL) of turkey leg meat
- 1/2 cup (118mL) of cooked sweet potato, diced
- ½ cup (118mL) of chives
- 6 eggs (beaten)
- Preheat oven to 300F or 148C.
- In an 8-10 inch pan sweat onions and garlic in turkey fat and salt.
- Add turkey meat, diced sweet potato and chives to the pan and warm through.
- Pour in beaten eggs and place pan in oven for 30-40 minutes until eggs are cooked.
- Remove from the oven and let cool for 10 minutes. Cut into wedges and serve with 1tbsp (15mL) of the cranberry sauce.
Recipe courtesy of Chef Trevor Bird and Egg farmers of Canada.