Turkey terrine & foie gras mousse with

turkey terrine & foie gras mousse with

by Rachel Lim @ 02 Oct 2015

2 turkey legs
Citrus salt mix, to taste
1 ltr rendered duck fat
50g chopped parsley
¼ orange, zested
Foie gras mousse and maple-glazed figs, for serving
Rye bread croutons and crushed pistachio, for garnishing

Place the turkey legs onto a baking tray and coat with the citrus salt mix and set aside to cure for about 3 hours. Add in the rendered duck fat and confit the cured turkey legs in a preheated oven at 120°C for about 5 hours. Remove the confit turkey legs from the oven and remove the meat from the bones. Mix the turkey confit with the chopped parsley and orange zest in a terrine mould and chill in the refrigerator. Remove the chilled turkey terrine from the mould and cut into desired shape. Serve with the foie gras mousse and maple-glazed figs. Garnish with the rye bread croutons and crushed pistachio. Serves 4

*This recipe is featured in November-December 2012 Issue.

turkey terrine & foie gras mousse with

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