Meat

TURKEY FRICASSEE WITH LEMON CONFIT

FOR 8 PERS.

In a bowl, combine the lemon juice and a tablespoon of salt. Rub into turkey pieces, skin side down. Leave to rest for 30min, then rinse and dry.
Mix half the chopped coriander and parsley with the saffron, ginger, 3 tablespoons olive oil and pepper. Cook the pieces in this mixture for 1 hour.
Heat 2 tablespoons of olive oil in a large casserole dish. Melt the chopped onions over low heat for 5 minutes. Add the legs and thighs to the casserole, without overlapping them. Pour a small amount of water into the casserole, without wetting the turkey. Add a preserved lemon cut into thin strips. Cover and cook over low heat for 1 hour.
Add the turkey fillets, the second lemon confit also cut into thin strips, the olives and the remaining coriander and parsley. Season with pepper. Cover and cook for a further 40min, adding 2-3 tablespoons of water if necessary.
Serve the turkey pieces with their juices, accompanied by basmati rice (with pistachios).

To serve with our cuvée Henri Martin