Turkey leg with lamb's lettuce pesto and quinces
very easy
150 mins
150 mins
Ingredients
- 100 g Lamb's lettuce
- 1/2 bunch Parsley
- 35 g Hazelnut kernels
- 7-10 Tbsp grated zest of 1 organic lemon
- 8 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 1.2 kg) ruptured turkey leg
- 300 ml Poultry stock
- 800 g Quinces
- 400 g red onions
- 1 TABLESPOON Sugar
- 4 TABLESPOONS light balsamic vinegar
- 100 ml White wine
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the salad and dab dry. Wash parsley, shake dry and chop. Chop hazelnuts coarsely. Finely puree the salad, parsley, hazelnuts, lemon peel and 6 tbsp. oil with a hand blender, season with salt and pepper.
- 2
Wash the meat, dab dry and rub with salt and pepper from all sides. Spread the inside with approx. 3/4 pesto, roll up the meat and tie it up with kitchen string.
- 3
Heat 2 tablespoons of oil in a frying pan. Sauté the rolled roast vigorously while turning. Deglaze with stock and bring to the boil. Cover and braise in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 2 hours.
- 4
Wash quinces thoroughly, quarter them, remove seeds, peel and cut the flesh into slices. Peel and halve onions. Lightly caramelise the sugar in a saucepan. Add quinces and onions, deglaze with vinegar and wine, season with salt and pepper and braise for about 5 minutes at low heat.
- 5
Add the quinces and onions to the roaster about 30 minutes before the end of the roasting time and finish cooking without the lid. Take the roaster out of the oven, cut the meat into slices and serve. Add the remaining pesto.
Nutrition Facts
730 kcal
24 g
38 g
67 g
More Delicious Recipes
