Stuffed breast of turkey with guinea fowl, and duck with glazed ham hocks.
- Details
- By Josh Egleton, The Pony and Trap
- Place the hocks in a large pan and cover with water and bring to the boil. Once the water is boiling drain and then refill the pan with cold water.
- Add to the water half a peeled onion, whole peeled carrot, celery, halved garlic bulb, peppercorns and the bay leaves.
- Bring to a slow simmer and leave to simmer for 2.5 hours. Top up with boiling water if needed.
- Skim any scum off the top during the cooking process.
- After 2.5 hours probe the ham, it should be a minimum of 63°C. Do not cook above 70°C as it will dry out, and fall apart.
- In mean time, start the Turkey, in a roasting tray place the 10 of the halved onions cut side down in the tray, and place the turkey on top, season well with salt and pepper and a little olive oil.
- Cook in a high oven at 200°C for 15 minuets to allow the bacon to colour, then lower to 170°C for 1 hr 15 minutes, remove from the oven and wrap in tin foil, this will need to rest for 30 minutes before serving, this is still part of the cooking process, do not be alarmed if there are a few pink juices coming out as this will be the Duck breast in the centre, which we want a little pink. The longer it rests the better.
- Once the turkey is in the oven start the roast potatoes and sprouting dishes, please see recipe.
- To make the glaze - mix the oil, honey, mustard and sherry vinegar together in a mixing bowl.
- Set the oven to 180°C.
- With a spoon smear half the glaze over the hocks and bake in the oven for 10 minutes.
- After 10 minutes baste with the remaining glaze and juices that have rubbed off the ham and then cook for a further 10 minutes.
- Ensure the hocks are golden all over.
- Serve with the sliced turkey, potatoes, roast onions and sprouting broccoli
