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John Quilter (chef and blogger, Food Busker) creates a delicious organic Christmas leftover turkey burger.
Lay the turkey legs on a thin layer of coarse sea salt in a deep non-metallic, flame-proof dish. Sprinkle with the thyme, fennels seeds, garlic, bay leaves and more salt to cover lightly. Leave for 12 hours to draw out the moisture. Wipe off the salt with a cloth but don’t rinse. Discard the salt from the dish, then return the legs to it.
Preheat the oven to 140ºC. Warm the duck fat gently in a pan, then pour the melted fat over the legs, making sure they’re completely immersed. Cover with baking paper so it touches the oil. Put the dish over a low-medium heat and bring to a simmer, then cook in the oven for about 3½ hours until tender.
Leave the legs in the fat to cool, then pull the meat off the bone and wrap the dish with cling film.
Then add 1 tsp of truffle paste to 5 tbsp mayo and thoroughly incorporate.
Place the grated potato with some thyme leaves, salt, pepper and a 1-2 tsp of olive and mix together. Then place 6cm pastry rings onto a to greaseproof paper on a baking tray. Fill the rings with the potato mixture then transfer to the oven at 180c for 15-20 minutes until brown and golden on each side. At 10 minutes into the cooking process remove the rings.
Shred slightly the turkey legs, then in a nonstick pan refry the confit-ed turkey legs on a medium heat, until heated through and just beginning to lightly brown. Empty out onto kitchen roll then transfer to a container and add a tsp of the fig jam.
In the same pan fry the duck or chicken eggs in metal rings, once cooked take out and drain
On the toasted burger bun add a squirt of the truffle mayo on to the bottom of the bun. Next tower the turkey on, then the rosti. Top with the egg and walnuts and finally scrape a slab of fig jam on to the top of the burger bun. Boom!