Turkey Terrine & Foie Gras Mousse with Maple-glazed Figs

by Ling @ 24 Oct 2013
Turkey Terrine & Foie Gras Mousse with Maple-glazed Figs Ingredients
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