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Turkey legs in orange-lemon marinade

Preparation time 45 min.
medium

Preparation

Marinade, the day before:
For the marinade, roughly cut off the outer coloured peel of two oranges and one lemon, halve the fruit and squeeze. Set the juice aside, cut the peel pieces into fine strips, cut away the white skin of the fruit.
Clean and roughly dice the carrots and celery.

Wash the turkey legs, pat dry and place in a larger container.

Add the vegetables to the drumsticks with the cinnamon sticks, the fruit juice and the citrus strips, pour wine over them completely and leave the meat to marinate overnight in the refrigerator, turning at least once during this time.

Turkey legs, the next day:
Remove the meat and vegetables from the marinade and place in a roasting tin, add a little cooking oil and braise in the oven at 200° for about 30 minutes.

Remove the roaster from the oven, turn the legs and salt them. Filter the marinade through a sieve and pour it into the roaster. Braise for another 50-60 minutes. Turn the drumsticks occasionally.

In the meantime, clean and halve the shallots, squeeze half a lemon and cut three pieces of the zest into julienne strips. Squeeze the two oranges as well and cut some of the peel into julienne strips.

Put the shallots, the orange and lemon juice, the zests, three tablespoons of olive oil, two teaspoons of sugar and a good pinch of salt in a saucepan, bring to the boil and reduce until thick.

When the turkey legs are soft, filter the roast stock and reduce it in a saucepan over a low heat. Finally, stir the shallots and their sauce into the roast stock, allow to infuse briefly, season sparingly with salt and pepper.

Arrange the whole drumsticks on larger platters, surround with the shallots and baste completely with the sauce and sprinkle with toasted almonds.

Side dish:
Potatoes fried in butter until golden brown go very well with this.