Turkey Leg Confit Terrine

Makes: 1 Terrine

Prep Time: 60 mins

Cook time: 6 Hrs

Things you need:

Turkey Cure

• 1.5kg Turkey Leg, thigh, wings

• 20g Kosher salt

• 2 tsp ground cinnamon

• 1 tsp ground fennel

• 10g fresh unpeeled grated ginger

• 2 garlic cloves sliced 

• 5 black peppercorns

• 7 Sprigs thyme

Turkey Confit

• 1.5kg cured turkey leg, thigh, wings

• 4L Duck fat or enough to submerge your turkey

• 3-4 Bay leafs

• Large sprig rosemary

• 1 tbsp Coriander seed

• 30g Fresh ginger sliced

Turkey Terrine

• 1.5kg cooked confit turkey leg, thigh, wings pulled from the bone. Skin set aside.

• 100g Finely diced dill pickles/gherkins

• 60g Capers chopped a few times

• 1 tbsp Dijon mustard

• 1 tbsp wholegrain mustard

• 15g Parsley chopped

• 5-7 tbsp of the confit fat

• Salt to taste

Spiced Cranberry Gel

• See financier video

Steps

• Combine the turkey cure ingredients together a container and cover in cling film and refrigerate for up to 48 hours. After this wipe off some of the cure.

• Melt the duck fat and add all herbs and spices to the pan. Then pour this over the turkey legs, thighs and wings. Put into a preheated oven 200F uncovered for 6 hours or until tender like in the video.

• Once the turkey is cooked take out of the oven and let cool completely then cover in foil and put into the fridge covered overnight. The next day the fat will be solid. Take out your turkey, scraping off the fat and shred the meat as per video. Remember keep the skin separate and crisp up as per the video if desired. Use bones in your gravy. 

• Take the shredded meat and add all the terrine ingredients. Mix well taste and adjust seasoning and amount of confit fat added. The fat added will help bind the terrine.

• Line a sandwich loaf tin or terrine mould with cling film as per video. Remember to have an overhang of a few inches each side. Start adding your terrine mix pressing in as you go. Smooth off the top. Layer the cling film over the top. Cover the top with another piece of cling film. Then add a template of cardboard wrapped in foil as per video. Place on the top press down to flatten it and add some cans of tomatoes and press overnight in the fridge as per video.

• The next day take off the cans and card template. Turn out the terrine carefully and gently slice into slices as per video. Serve with crostini, cranberry gel, pickles and crispy confit skin if using. Enjoy. 

Tips

• You can do this with chicken, pork etc

• Mix up the spices and herbs and garnish for serving. 

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