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In our culinary practice, frequently slow-cook poultry and game legs, since the entire process is finished ahead of time. For the festive season, the same technique is perfect on the holiday bird's legs – this creates a delicious method to eat them. Pair it with colcannon, although fluffy rice, simple boiled potatoes or oven-roasted carrots make fine alternatives.

Simmered Drumsticks with Sage, Mustard and Creme Fraiche, and Colcannon

You can readily increase the portions to feed more people – you’ll just need a bigger pot.

Prep 20 min
Cook 1 hr 30 min
Serves 2

For the Turkey:

• Sunflower oil or another neutral oil
• Salt and black pepper
• 2 bone-in turkey legs or drumsticks
• 1 tbsp butter
• 5 garlic cloves, peeled and minced
• 2 shallots, peeled and halved
• 5 slices streaky bacon, diced
• 8 sage leaves fresh is best
• 70ml white wine like Sauvignon Blanc
• 60-100ml chicken stock
• ½ tbsp dijon mustard
• 1 tbsp creme fraiche or sour cream

For the Potato Side:

• 500g large floury potatoes like Russets, peeled and cut into chunks.
• 100g unsalted butter
• 2 garlic cloves, peeled and minced
• ½ savoy cabbage, shredded
• Salt and black pepper
• 100ml milk whole or semi-skimmed

Method

Preheat your oven to 200C (180C fan)/390F/gas 6. Add a generous splash of sunflower oil in a oven-safe cast-iron frying pan. Liberally salt and pepper the drumsticks, then add them to the pan and sear, flipping once, until golden brown on both sides. Take the turkey out to a plate, then remove the fat.

Melt the butter in the pan, and then incorporate the aromatics and bacon. Sauté over medium-high heat several minutes, until the onions and bacon soften and color. Pour in the wine, then place the seared legs on top of the aromatic base. Pour in the stock so the turkey legs are covered halfway, then gently mix in the mustard and creme fraiche. Seal the pan tightly with foil and cook in the oven for one hour, or until the turkey legs can bend in half with ease.

Key Point: While that's cooking, place the potato chunks in a large saucepan of water and cook for until tender, until soft when tested with a skewer.

Meanwhile, in a second pan, warm a portion of the butter, then cook the diced garlic for a couple of minutes. Add the cabbage and cook on a low heat, tossing now and then, for 10-15 minutes, until soft. Add salt and pepper, then set aside.

Using another small pot, heat the milk gently and the rest of the butter. Once the potatoes are done, drain them, then mash them in the same pot. Crush the potatoes with the warm milk and butter until creamy, then fold in the cooked cabbage and combine well. Season again to taste, and keep warm before serving.

Once the turkey is cooked, plate alongside the creamy potato side and the cooking liquid from the pan.