Michel Roux Jr’s confit turkey charlotte

Method

1. 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.
2. 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.
3. 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.
4. 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.