garlic and peppercorns in a bowl. Rub the mixture over the legs. Chill in the fridge for 24 hours
turning two or three times.
Wipe the legs with kitchen paper and pat dry
but don’t wash off the marinade. Put into a cast-iron casserole and cover with the duck fat. Heat on the hob to a gentle simmer. Put the lid on and cook for 2-3 hours
until the meat is very tender. Remove from the heat and leave to cool in the fat.
For the glaze
heat the brown sugar
bourbon and soy sauce in a pan and cook until the volume of liquid has reduced by half
but not quite a syrup. Stir in the butter and paprika.
To cook the turkey crown
preheat the oven to 170C/150C Fan/Gas 3. Season the crown with salt and pepper
rub with oil
transfer to a roasting dish and roast for 1 hour. Remove from the oven and brush with the glaze. Continue to brush with glaze periodically for the rest of the cooking time
reserving some of the glaze for the confit legs. Cooking will take about 2 hours in total
but check by piercing the thickest part of the meat with a skewer. When the juices run clear it is cooked. Remove from the oven
cover
and leave to rest.
While the crown is resting
carefully remove the confit legs from the fat. Put them on a baking tray and roast for 20 minutes to crisp. Glaze and baste the confit legs for another 20 minutes
or until golden.
Serve the turkey crown and confit legs in slices with all the trimmings.
