Turkey leg confit with wilted spinach and sherry vinaigrette

Method

1. For the confit: rub the turkey legs with the salt and leave overnight.

2. Preheat the oven to 120C/gas ½.

3. Wash the salt off the turkey legs, pat dry and place in a baking dish with most of the goose fat. Cook in the oven for 2 hours.

4. Preheat the grill.

5. Cool the turkey slightly, then remove from the fat, remove any bones and tendons and place on a baking tray. Grill until crisp and golden.

6. Heat the remaining goose fat in a frying pan and gently cook the potatoes until golden and cooked through.

7. Heat the butter and gently cook the garlic and shallot together until softened; add the spinach and cook for a few seconds until wilted. Season with salt, pepper and nutmeg.

8. To serve: arrange the potatoes and spinach on a plate and top with the turkey leg confit. Mix together the vinegar, oil and chives and drizzle over the top

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Ingredients

For the confit

4 tbsp Salt
2x280g legs Turkey
600ml goose fat
2 baking potatoes, cut into rounds
25g Butter
2 Shallots, finely chopped
100g baby spinach leaves, picked
pinch freshly grated nutmeg

For the vinaigrette

2 tbsp sherry vinegar
6 tbsp extra virgin olive oil
2 tbsp snipped Chives

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