Turkey Leg Recipe With Pancetta & Mushrooms
This richly-flavoured turkey leg recipe makes fantastic use of the bird's meat, in a tasty autumnal dish slow-cooked to perfection
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Cooking tools:
- Dutch oven
- Oven
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Wooden spoon
- Whisk
- Measuring cup
- Measuring spoon
- Tongs
- Ladle
- Serving platter
- Kitchen towel
Ingredients
- 2 turkey legs
- 50g of butter
- 1 large onion
- 1 large carrot
- 2 celery sticks
- 2 garlic cloves
- 8 sprigs of fresh thyme
- 1 bay leaf
- 300ml of Madeira, rich
- 1000ml of chicken stock, or turkey stock
- 50ml of vegetable oil
- salt
- pepper
- 600ml of chicken stock, or turkey stock
- 150ml of double cream
- 2 tsp Pommery mustard, wholegrain
- 200g of baby carrots
- 30g of butter
- sugar
- 100g of pancetta, cut into lardons
- 250g of wild mushrooms, roughly chopped
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