Michel Roux Jr’s confit turkey charlotte
- October 2013
- 500g round, soft, white loaf good-quality bread, cut into 1cm thick slices
- 8-9 tbsp duck fat from the confit for dipping and frying, melted
- 3 shallots, finely chopped
- 200ml port
- 750ml fresh veal or beef stock
- 200g mixed wild mushrooms (or 10g dried wild mushrooms soaked for 15 minutes in just-boiled water, then drained, mixed with 175g chestnut mushrooms), chopped roughly if large
- 2 tbsp chopped fresh flatleaf parsley
- 2 garlic cloves, finely chopped
- 2 confit turkey legs (about 600-700g meat)
- 100g cooked chestnuts, broken into pieces
- Cut 2 circles out of 2 bread slices (no crusts) to fit the top and bottom of a of a round charlotte tin (ours measured 17cm across the top,12cm across the base and was 8.5cm deep). Remove the crusts from the bread slices, then cut them in half. Moisten the circles and slices by dipping them into 7 tbsp of the duck fat. Line the base with the smaller circle of bread and the sides with the slices. Make sure the slices overlap a little and fit tightly into the tin.
- Heat 2 tsp of the remaining duck fat in a saucepan over a low-medium heat and cook the shallots for 5 minutes until soft. Turn up the heat, pour in the port and simmer to reduce by half. Add the stock and bring to the boil. Reduce for 45-50 minutes until sticky – you’ll have about 200ml sauce. Leave to cool.
- Meanwhile, slice the mushrooms and sear them for 2-3 minutes with the remaining duck fat (add a little extra if need be) in a frying pan over a high heat until golden. Add the garlic and parsley and cook for a few minutes. Set aside to cool.
- Remove the skin from the turkey legs, then flake the meat. Add the turkey meat and the chestnuts to the mushrooms and stir in 4-5 tbsp of the sticky sauce to bind the mixture together. Season with pepper only as the confit is salted. Press the mixture well into the lined tin cover the top with the other moistened circle of bread. Cover with foil, then bake in the oven for 35-40 minutes. Leave to rest for 10 minutes before turning out of the tin. Serve with the remaining sauce and a bitter winter leaf salad.
Keep the rest of the fat from the confit in a jar in your fridge for up to a month and use for roasties, fried eggs or oven chips.
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