Turkey Leg Confit with Leeks
Turkey leg confit with leeks is a flavorful dish featuring slow-cooked turkey legs in rich fat until tender, then crisped for a golden finish. Paired with sweet, sautéed leeks, this dish is perfect for a comforting dinner or special occasion. Easy to make ahead, this French-inspired meal delivers deep flavors with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 3-4 hours
- Total Time: 4+ hours
- Yield: 2 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: French
- Diet: Gluten Free
Ingredients
- 2 turkey legs
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 cups duck fat or olive oil
- 2 leeks, cleaned and sliced
- 2 cloves garlic, minced
- ½ cup white wine (optional)
- ½ teaspoon lemon zest
- Fresh parsley for garnish
Instructions
- Season the Turkey: Pat dry the turkey legs and rub them with salt, pepper, thyme, and garlic powder. Let them rest in the refrigerator overnight for deeper flavor.
- Prepare for Confit: Preheat the oven to 275°F (135°C). Place the turkey legs in an oven-safe dish and fully submerge them in duck fat or olive oil.
- Slow Cook: Cover the dish with foil and bake for 3-4 hours until the meat is tender and easily pulls away from the bone.
- Prepare the Leeks: In a large skillet, heat 1 tablespoon of the reserved cooking fat over medium heat. Sauté the leeks and garlic until soft (about 5 minutes). Add white wine and cook until reduced.
- Crisp the Turkey: Remove the turkey legs from the fat and pat them dry. Sear them in a hot skillet for 2-3 minutes per side until the skin is crispy.
- Serve: Plate the turkey confit over the sautéed leeks, garnish with lemon zest and fresh parsley, and enjoy.
Notes
- Letting the turkey rest overnight enhances the flavor.
- For an extra crispy finish, broil the turkey legs for 2-3 minutes after searing.
- The leftover confit fat can be used for roasting vegetables or frying potatoes.
Find it online: https://avarecipe.com/turkey-leg-confit-with-leeks/
