Turkey leg in pumpernickel leek coat

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the turkey meat and dab dry. Peel and chop onion. Cut chili into rings and mix with tarragon and diced onion. Rub the meat with salt and pepper. Put onions in the middle of the meat inside and beat the leg together. Heat a tablespoon of oil in a pan. Brown the meat all around, take it out and dab dry. Chop the Pumpernickel iUniversal Salt Crusher.

2. 2

   Separate the eggs. Mix the egg yolks with the bread. Coat meat with egg white. Clean and wash the leek. Cut a stick in half lengthwise and divide one half into long strips. Blanch them for about one minute in boiling water. Then rinse with cold water. Coat aluminium foil with the remaining oil. Spread leek strips on top. Spread pumpernickel on it. Place the turkey leg in the middle and wrap it with the foil. Close the foil tightly around the roast. Place the roast on a baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 1 1/4 hour. For the vegetables, wash and peel the carrots. Cut the rest of the leek and carrots into slices. 15 minutes before the end of the cooking time of the roast, heat the fat in a pot.

3. 3

   Coat aluminium foil with the remaining oil. Spread leek strips on top. Spread pumpernickel on it. Place the turkey leg in the middle and wrap it with the foil. Close the foil tightly around the roast. Place the roast on a baking tray and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 1 1/4 hour. For the vegetables, wash and peel the carrots. Cut the rest of the leek and carrots into slices. 15 minutes before the end of the cooking time of the roast, heat the fat in a pot. Sauté the prepared vegetables in it. Season with salt, pepper and sugar. Deglaze with broth and stew covered for 15 minutes. Take the roast out of the oven. Let it rest for five minutes. Carefully remove the foil and cut into slices. Arrange on a plate together with the vegetables

4. 4

   Sauté the prepared vegetables in it. Season with salt, pepper and sugar. Deglaze with broth and stew covered for 15 minutes. Take the roast out of the oven. Let it rest for five minutes. Carefully remove the foil and cut into slices. Arrange on a plate together with the vegetables

5. 5

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