Turkey Leg Confit w Truffled Ranch Scallop Potatoes | Recipeish | Gustus Vitae
Yield: Serves 2.
Time Estimate: 25 Hours, including 24 unattended.
Storage Notes: Best if enjoyed immediately, will keep covered and refrigerated for up to 3 days.
This luxurious meal makes for quite the presentation, and while the confit and long bake time of the scalloped potatoes require some advance planning, there's really only about 30 minutes of work to the whole dish. Turkey confit, bathed in its own pan gravy, is a true autumnal celebration: make this for yourself and your special someone, and welcome in the coziest time of the year in style.
- 2 Turkey legs
- 4 Large russet potatoes
- 1 Tin Creamy Truffled Ranch Seasoning
- 8 Tbs New Zealand Lamb & Game BBQ Rub
- 1 Stick & 2 Tbs unsalted butter
- 1/2 Cup no/low sodium chicken stock
- 1 1/2 Cups whole milk
- 8 Tbs all purpose flour
- 4 cloves garlic
- 1/3 Cup minced parsley
- 4 Tbs finely grated Parmesan cheese
- Bring a sous vide bath up to 150F.
- Place legs in a large bowl, pouring over melted butter and 8 Tbs New Zealand Lamb & Game BBQ Rub. Massage all over meat to fully coat, then transfer and vacuum seal, or use a ziplock bag and the water displacement method, and transfer to the bath.
- Cook sous vide, undisturbed for 24 hours.
- About 3 hours before service, preheat your oven to 320F. Peel potatoes, then trim sides so they're all roughly the same width. Use a julienne (carefully!) or knife to slice into even rounds, no wider than 1/8th".
- Gently rinse rounds in bowl with room temperature water until it runs clear, then hold.
- Mince garlic and add along with 2 Tbs butter to a medium sauce pot. Sauté on low, stirring occasionally, until garlic begins to brown.
- Add flour and cook for a further 5 minutes, whisking as you do to prevent the flour burning and sticking.
- Pour in cold milk and Creamy Truffled Ranch Seasoning, whisking vigorously to avoid lumps.
- Increase heat to high and briefly boil, then reduce to the lowest setting.
- Assemble the scalloped potatoes: working in bunches of 6-10 rounds, begin filling in lines around a small ceramic oval baking (or gratin) dish, like this handsome one from Emile Henry.
- Continue filling, jamming in rounds to until the baker is snug.
- Slowly pour over the steaming béchamel sauce, pausing periodically to make sure it's getting in all the nooks and crannies.
- Fill to just under the lip (some will boil over, but that's OK), then sprinkle the top with a final dusting of Creamy Truffled Ranch Seasoning and Parmesan Cheese.
- Pop in the oven, and cook for 2 hours.
- 10 minutes before service, remove turkey legs from the bath, pouring off the liquor into a medium sauce pan, and laying down the legs in a ceramic baking dish.
- Preheat oven to broil.
- Bring sauce pan up to high heat, and whisk in 6 Tbs of flour. When flour is incorporated, pour in chicken stock, continuing to whisk as you do, then reducing down to a low simmer. Cook for a further 5 minutes, stirring occasionally, until the sauce is smooth, free of lumps, and you can trace a line on the back of spoon.
- Pop the turkey legs in the broiler, uncovered, for 5 minutes.
- Mince parsley, and reserve.
- To serve, plate a generous portion of the well browned scalloped potatoes, and lay a crispy, juicy turkey leg alongside. Drizzle a bit of pan sauce over the legs, and pour the rest into a gravy boat.
- Garnish potatoes with parsley, serve, and devour.
If you'd like to check out the handsome oval baker, rectangular baker, or tableware, head over to Emile Henry, and while you're at it, take 20% off with code 'GV20'.