Turkey Confit with Caramelised Red Onion & Orange Tartlette
| Nutritional values per portion | |||
|---|---|---|---|
| Energy | n/a | Carbohydrates | n/a |
| Protein | n/a | Sugars | n/a |
| Total fat | n/a | Salt | n/a |
| Saturated fat | n/a | Fibre | n/a |
Serves: 10 Portions
Ingredients
6 British Turkey Legs
5g Thyme
20g Garlic
Rapeseed Oil
400g Puff Pastry
60g Caramelised Red Onion
2 Large Oranges Segmented
10g Lemon Thyme
Sea Salt
Milled Black Pepper
Method
Place the turkey into a roasting tray, cover with the oil, garlic, thyme and season well, roast in the oven for 3 hours at 100°C
Remove from the oven and allow to cool slightly before pulling the meat from the legs removing any tendons, skin and bone
Roll out the pastry to form a long rectangle and egg wash
Place on the turkey confit, red onion and the orange segments
Sprinkle over the lemon thyme and season well
Bake for 20 minutes at 180°c until the pastry is cooked and golden brown