Salad of Turkey Leg Confit, Local Winter Greens, Poached Egg and Herbal Sherry Vinaigrette

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Ingredients:

Turkey Leg Confit

¼ cup Kosher salt
2 Tablespoons brown sugar
2 garlic cloves, chopped
1 Tablespoon whole coriander seed
1 bunch fresh thyme
2 sprigs rosemary
1 Tablespoon rough cracked black pepper
2 turkey drumsticks or turkey thighs
4 cups duck fat or olive oil

Herbal Sherry Vinaigrette

1 cup sherry vinegar
1 small shallot (peeled and whole)
4 large sage leaves
2 sprigs thyme
1 teaspoon black peppercorns
1 Tablespoon Dijon mustard
2 Tablespoons minced chives
2 cups salad oil (neutral flavor such as canola or grape seed)
Salt
Salad greens
Poached egg

Method:

Turkey Leg Confit:

Mix all ingredients together from salt through pepper.  Sprinkle the mixture across the surface of the turkey, transfer to re-sealable plastic bags and refrigerate overnight. 

Preheat oven to 250°  

Remove the legs and thighs. Rinse excess salt mixture off and dry thoroughly.  Place legs and thighs in a large baking pan and cover with the duck fat or olive oil.

Place in 250° oven and cook for five hours, or until the bone pulls easily from the meat.  Let the turkey cool on its own in the fat.  It can be stored for up to two weeks submerged in its fat in the refrigerator.

Herbal Sherry Vinaigrette:

Combine sherry vinegar, shallot, sage, thyme, and peppercorns in a small sauce pan and reduce until about ¼ of the liquid remains. Strain off solids and cool the liquid.

In a mixing bowl or blender, combine the reduced vinegar and Dijon mustard and whisk until blended together. Slowly add oil to mixture while mixing (this part is easier with a little help).

After your emulsified vinaigrette is complete, add chives and season to taste.

Toss with favorite salad greens and serve with a poached egg on top.

 

Suggested Pairing: