Turkey Top Leg in Port Wine Sauce

Briefly rinse and dry the turkey top leg.

Peel and halve the garlic. Bring to a boil together with the red wine vinegar, balsamic vinegar, port wine, juice of one lemon, 100 ml cloves, sugar, water and salt. cool.

Place the turkey top leg in a freezer bag. Pour the marinade with the spices over the turkey top leg. Seal the bag tightly to prevent the marinade from leaking. Place in the refrigerator for at least 6 to 8 hours.

Remove the turkey leg from the bag. Pour the marinade with the spices into a large enough bowl. Season the meat with salt and season with pepper. Heat the clarified butter in a casserole and brown the turkey top leg on all sides. Pour the marinade with the spices. Steam in the heated oven at 200 degrees for about 70 minutes, basting the meat a few times with the roast stock.

Remove the turkey leg from the casserole and wrap it in aluminum foil. Keep warm in the switched off oven. Pour the stock through a sieve and degrease.

Melt the confectioners’ sugar in a saucepan over medium heat until browned caramel. Add the roast stock and bubble for a few minutes. Gradually stir the ice-cold butter in flakes into the stock with a whisk until it thickens.

Cut the turkey leg into slices and arrange on plates together with the sauce.

Tip: Serve with boiled potatoes, Brussels sprouts and small young carrots.

Tip: Cooking

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