Tarragon-Braised Turkey Legs | RICARDO

Ingredients

• 4 whole turkey legs, legs and thighs separated
• 3 tbsp butter
• 3 shallots, chopped
• 8 garlic cloves, chopped
• 1/2 cup (125 ml) white wine
• 1/4 cup (60 ml) cognac or brandy (optional)
• 1 3/4 cups (430 ml) beef broth
• 2 tbsp cornstarch
• 1/2 cup (125 ml) 35% cream
• 1 tbsp tarragon leaves, finely chopped, plus more for serving
• 8 Nantes carrots, halved lengthwise
• 8 shallots, halved
• 3/4 cup (180 ml) beef broth
• 1 tbsp butter
• 1 1/2 cups (225 g) frozen peas, thawed (optional)