Turkey leg with mustard-honey crust

Name: Turkey leg with mustard-honey crust
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 pot or 1 small bunch of fresh marjoram; 1 (approx. 1.2 kg) Turkey thigh; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 15 g Butter or margarine; 1/8-1/4 l clear chicken stock (instant); 750 g Potatoes; 2 Onions; 300 g Leeks (leek); 300 g Tomatoes; 1 TABLESPOON Honey; 1 TABLESPOON grainy mustard

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 pot or 1 small bunch of fresh marjoram
1 (approx. 1.2 kg) Turkey thigh
7-10 Tbsp Salt
7-10 Tbsp Pepper
15 g Butter or margarine
1/8-1/4 l clear chicken stock (instant)
750 g Potatoes
2 Onions
300 g Leeks (leek)
300 g Tomatoes
1 TABLESPOON Honey
1 TABLESPOON grainy mustard

Directions

1
Wash the marjoram, dab dry and chop, except for something to garnish. Wash the turkey leg, dab dry and season with salt, pepper and a little marjoram. Place the turkey leg in a large roasting pan and spread a few fat flakes on the meat. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 1 1/2 - 1 3/4 hours. After approx. 30 minutes pour on the stock. Peel and halve the potatoes. Peel and quarter onions.
2
Clean, wash and cut leek into rings. Wash and quarter tomatoes. 40-45 minutes before the end of cooking time, spread potatoes, onions and leek around the leg. Season with salt, pepper and remaining marjoram and braise. Mix honey and mustard and brush the leg with it 15-20 minutes before the end of the cooking time. Add the tomatoes and braise. Serve garnished with marjoram and remaining parsley