Ratings: 1/5 stars
- 1.5 kg turkey thighs.
- 16 figs or figs.
- 250 grams of sugar.
- 100 grams of Flour.
- A few drops of lemon.
- 50 grams of butter.
- 3 dl of vodka.
- 0.5 dl of kirsch.
- Broth made from turkey bone.
- Liquid oil.
- Salt.
- Pepper.
- Thread binding.
- Bone the turkey, roll out, season with salt and pepper, and finally tie with twine.
- Brown in flour and oil. Reserve.
- Put the sugar in a saucepan with a few drops of lemon juice; When it turns yellow, add half of the quartered figs, then pour in the butter.
- Let’s cook for 5 minutes.
- Flambe and reduce with vodka.
- Moisten with broth until covered.
- When it starts to boil, add the turkey legs.
- Cover the pot and cook on low heat for 1 and a half hours.
- Quarter the other figs to garnish and sauté in a little butter, kirsch with flambe, season, add sugar and set aside.
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