Recipe of the week: Turkey confit with honey and mustard sauce

More often than not turkey tends to be desert-dry, but not with this delicious dish. Cooked in duck fat, the fat replaces the water and gives it a succulent and distinct flavour, whilst keeping the meat nice and tender. The tender turkey combined with the pleasantly crumbly and grainy texture of the polenta cake, and the crispy deep fried onions gives this dish a unique texture and provides a taste sensation. This dish is ideal for warming up on cold evenings.

Turkey confit


Turkey confit

1 whole turkey
500g rock salt
50g thyme
2kg duck fat

Honey and mustard sauce

1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper

Deep fried onion

1 onion sliced
25g chickpea flour

Polenta cake

500g polenta
1l fresh cream
1l turkey stock
1 chopped onion
Salt and pepper
Blue cheese
Pan fried mushroom
Sunflower seed
Olive oil


Turkey confit

Debone the turkey, then cover it with salt and thyme, and marinate for two hours. Rinse the turkey and put it in a baking tray with the duck fat, then cook in the oven at 80 degrees for 10 to 12 hours.

Honey and mustard sauce

Put the mustard, honey and mayonnaise in a blender, blitz and add the lemon juice little by little until you have a smooth sauce.

Deep fried onion

Sprinkle the onion with salt to take out the water, then rinse and dry with a paper towel. Roll the onion in the chickpea flour and deep-fry until crispy.

Polenta cake

Slowly fry your onion in the olive oil (no color) then add the milk and the cream; bring to the boil then add the rosemary and the polenta. Once cooked add the blue cheese, mushroom and sunflower seeds and put in a bain-marie immediately. Make sure you put an oiled plastic wrap into the bain-marie and before you add the polenta mix to ensure it doesn’t stick.

Assemble the elements, layering the turkey on the polenta cake, adding the sauce and sprinkling the deep fried onion over the top to garnish.

Thank you to Alexandre Coupy, Head Chef at Sun International’s Royal Livingstone Hotel, Zambia, for the recipe.

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