Okay, so I cheated a little on this one. I didn’t smoke the turkey legs myself. I bought them, amongst other things, from an organic farm in Minnesota. It was actually a nightmare getting my order from this farm, but that is another story for a different type of blog.
If you haven’t had a liquid gold sauce, you truly are missing out on one of the culinary world’s delights. Liquid gold is a mustard demi glace sauce, and it matches so well with many meats. It’s also easy to make. What are you waiting for? Get in the kitchen!
Ingredients and Directions:
2 pre-smoked turkey legs
2 tablespoons stone ground Dijon mustard
1 cup white wine
1 cup chicken stock
1/4 stick butter
3 tablespoons total of Rosemary and Thyme, finely chopped
Asparagus
2 garlic cloves, minced
Olive oil
Salt and pepper
Turkey Legs—Preheat oven to 400 degrees, and cook turkey legs for about 15 minutes.
Liquid Gold – Reduce the white wine by half over high heat, about 10 minutes or so. Add the chicken stock and reduce by half as well, about another 10 minutes or so. Add the mustard and herbs with salt and pepper, and simmer for a few minutes on high heat to meld the flavors. Keep warm.
Asparagus – Heat oil in a pan over medium heat. Sauté asparagus with garlic, salt and pepper for about 5 minutes.
Plate and enjoy!
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