Juicy turkey leg with whiskey sauce and crispy asparagus rolls

Name: Juicy turkey leg with whiskey sauce and crispy asparagus rolls
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 2 Branches of rosemary; 0?$? Garlic cloves; 1 (approx. 1 kg) Turkey thigh; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 1 bunch of greens; 2 TABLESPOONS Oil; 12 Stalks of green asparagus; 150 g Mountain cheese; 200 g Double cream cheese; 2 Egg Yolk; 12 discs very fresh toast or white bread; 1/4 l Red wine; 80 g Butter; 5 TABLESPOONS Whiskey; 2 TABLESPOONS Maple syrup (alternatively honey); 1 TABLESPOON Cornstarch; 7-10 Tbsp Kitchen yarn; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

2 Branches of rosemary
0?$? Garlic cloves
1 (approx. 1 kg) Turkey thigh
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
1 bunch of greens
2 TABLESPOONS Oil
12 Stalks of green asparagus
150 g Mountain cheese
200 g Double cream cheese
2 Egg Yolk
12 discs very fresh toast or white bread
1/4 l Red wine
80 g Butter
5 TABLESPOONS Whiskey
2 TABLESPOONS Maple syrup (alternatively honey)
1 TABLESPOON Cornstarch
7-10 Tbsp Kitchen yarn
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Wash rosemary, dab dry, pluck needles and chop coarsely. Peel garlic and chop coarsely. Wash the meat, dab dry and season with salt and pepper. Season the meat side of the leg with garlic and rosemary.
2
Shape the meat for frying and tie up with kitchen twine.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Peel onion. Clean, wash and roughly dice the soup vegetables. Heat the oil in a roaster. Brown the roast all around. Fry onion and vegetables briefly.
4
Roast open in the hot oven on the lower shelf for about 2 hours.
5
For the asparagus rolls, wash the asparagus and cut off the woody ends. Blanch in boiling salted water for about 4 minutes. Quench, drain. Grate mountain cheese. Mix with cream cheese and egg yolk.
6
Season with salt and pepper. Cut the crust off the bread and roll the slices flat with a rolling pin. Spread the cheese cream on top. Dab the asparagus dry and roll 1 stick into 1 slice of bread, keep cool.
7
After about 45 minutes roasting time, pour wine and 400 ml water over the meat, cover and continue to braise. Melt butter. Spread a thin layer of asparagus rolls, cut them in half crosswise and place them on a baking tray lined with baking paper.
8
Mix whiskey and maple syrup. Spread the roast thinly 30 minutes before the end of the roasting time. Openly finish frying, brushing with it again and again. 20 minutes before the end of the roasting time, place the baking tray with the rolls over the roast in the oven.
9
Remove the roast and wrap it loosely in aluminium foil. Increase the oven temperature (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer), turn the rolls over and continue baking on the middle shelf for approx. 10 minutes.
10
Pour sauce through a sieve into a pot and bring to the boil. Stir starch and 2 tablespoons of water until smooth, thicken sauce with it. Season to taste with salt and pepper. Cut the roast open and arrange everything.