Juicy turkey leg with marjoram-porree-vegetables

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Wash meat, dab dry. Heat lard in a roaster. Brown the leg of pork in it thoroughly all around. Season with salt and pepper.

2. 2

   Roast in hot oven 1 3⁄4 for 2 hours.

3. 3

   Clean the leek, wash thoroughly and cut into rings. Peel, wash and roughly dice the potatoes. Wash, quarter, core and chop apples. After 30 minutes cooking time, spread potatoes, leek and apples around the roast.

4. 4

   Season with salt and pepper.

5. 5

   After another 15 minutes frying time 1⁄4 add l water and cider. Wash the marjoram, shake dry and, except for a little garnish, pluck off the leaves. Fold into the vegetables.

6. 6

   Put a roasting thermometer in the club. If the core temperature remains at 80-90 °C for 10 minutes, the turkey leg is cooked through. Remove the roast and keep it warm. Season vegetables and stock with salt and pepper.

7. 7

   Cut the roast into slices from the bone (see tip). Serve with vegetables and stock. Garnish with marjoram.