Turkey Leg Confit with Wilted Spinach and Sherry Vinaigrette

Andrew Nutter's moist and meltingly tender turkey with piquant dressing makes a delicious starter or light meal
By Andrew Nutter
Turkey Leg Confit with Wilted Spinach and Sherry Vinaigrette
  • Rating:
  • Serves: 2
  • Cook Time: 2 hours 40 minutes
  • Prep Time: 25 minutes plus overnight standing
  • Effort: medium


For the confit

  • 4 tbsp salt
  • 2x280 g legs turkey
  • 600 ml goose fat

  • 2 baking potatoes, cut into rounds
  • 25 g butter
  • 2 shallots, finely chopped
  • 100 g spinach leaves, picked
  • freshly grated nutmeg

For the vinaigrette

  • 2 tbsp sherry vinegar
  • 6 tbsp extra virgin olive oil
  • 2 tbsp snipped chives


1. For the confit: rub the turkey legs with the salt and leave overnight.

2. Preheat the oven to 120C/gas ½.

3. Wash the salt off the turkey legs, pat dry and place in a baking dish with most of the goose fat. Cook in the oven for 2 hours.

4. Preheat the grill.

5. Cool the turkey slightly, then remove from the fat, remove any bones and tendons and place on a baking tray. Grill until crisp and golden.

6. Heat the remaining goose fat in a frying pan and gently cook the potatoes until golden and cooked through.

7. Heat the butter and gently cook the garlic and shallot together until softened; add the spinach and cook for a few seconds until wilted. Season with salt, pepper and nutmeg.

8. To serve: arrange the potatoes and spinach on a plate and top with the turkey leg confit. Mix together the vinegar, oil and chives and drizzle over the top

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