Turkey leg with gingerbread sauce

Name: Turkey leg with gingerbread sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1.2 kg Turkey thigh; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS clarified butter; 2 Onions; 75 g Gingerbread (brown cake); 200 ml Poultry stock; 500 g baby carrots; 500 g Brussels sprouts; 25 g Walnut kernels; 2 TABLESPOONS Sugar; 2 TABLESPOONS Lime juice; 2 TABLESPOONS Butter; 7-10 Tbsp Lime and parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1.2 kg Turkey thigh
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS clarified butter
2 Onions
75 g Gingerbread (brown cake)
200 ml Poultry stock
500 g baby carrots
500 g Brussels sprouts
25 g Walnut kernels
2 TABLESPOONS Sugar
2 TABLESPOONS Lime juice
2 TABLESPOONS Butter
7-10 Tbsp Lime and parsley

Directions

1
Wash the leg and dab dry. Season all around with salt and pepper. Place on a fat pan and pour hot clarified butter over it. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/4 hours.
2
Peel the onions, cut them into slices and spread them around the roast. Cut the gingerbread into small pieces, soak in poultry stock. Pour 1/4 litre of water over the roast after 30 minutes cooking time. In the meantime peel and wash the carrots.
3
Clean and wash the Brussels sprouts. Cook the sprouts and carrots in boiling salted water for 15-20 minutes, drain. Chop walnuts. Melt sugar in a pan until golden brown. Turn the carrots in it, season with lime juice.
4
Melt the butter. Toss the walnuts and Brussels sprouts in it. Keep roast warm. Dissolve roast with 200 ml water. Pour through a sieve, boil up with soaked gingerbread and puree. Season to taste with salt and pepper.
5
Roast, sauce - garnish as you like with cinnamon sticks - and vegetables in portions garnished with lime and parsley. Potato thalers taste good with it.