A rich, aromatic dish that turns a simple turkey drumstick into a restaurant-worthy plate. The buttery roast paired with caramelized leeks and citrusy glaze makes this perfect for festive dinners or weekend indulgence.
Ingredients (per person):
- 1 turkey drumstick
- 7 tablespoons unsalted butter (divided, about 100 g)
- 1 stalk leek, thinly sliced
- 3 garlic cloves, minced
- Juice of ½ orange + slices from the other half
- Green peppercorns (or freshly cracked black pepper), to taste
- Salt, to taste
- 2 tablespoons brown sugar
- 1 bay leaf
- Fresh herbs (like thyme, rosemary, or parsley), for garnish
Preparation:
Boil the turkey drumstick in salted water for 30 minutes. Remove and pat dry, then rub with salt and brush with half the butter (about 3½ tablespoons), melted. Roast in a preheated oven at 400°F (200°C) for 30 minutes until golden brown.
Meanwhile, in a skillet, melt the remaining butter. Add the sliced leek and garlic and sauté over medium heat until soft. Stir in brown sugar, bay leaf, and orange juice. Simmer gently until the sugar caramelizes and the mixture thickens into a glaze.
Place the roasted drumstick on a plate, spoon the caramelized leek-orange sauce over the top, and garnish with fresh orange slices and herbs.
