For 4 people: count a leg of 1 to 1.5 kg

For 8 people: ask for a leg of 2 to 2.5 kg.

The leftover leg will lend itself perfectly to dumplings, lasagna or massaka, but also cold in salads!

We hardly show during cooking, we do it at the end or serving to avoid taking the juice out of the leg of cooking.

Step 1: Rub the leg with the garlic. Coarse salt and wild peppercorns preferably by pounding it. Mix with paprika, turmeric, chili powder, 4 spices, ginger powder, 100 grams of melted butter and 2 tablespoons of mustard, with the essential: 1 tablespoon of rosewood honey.
Spread the marinade on the leg raw. Massage it so that the marinade soaks without pricking the meat. Let stand at room temperature 2H.

Step 2: Brown the leg in a lightly oiled pan.

Step 3: In a previously buttered baking dish, lined with fresh thyme, shallots, fresh rosemary, bay leaves, shallots, whole onions, 20 cloves of garlic, place the leg, cover with banana leaf or baking paper and foil. Tip: add a container with water in the oven. Cook for 3 hours (3 hours). The oven was preheated to 120°. Note from the Big Blue: cooking at 120°C is more appropriate. Monitor cooking and add water if necessary.

Step 4: Prepare the sauce: the juice of a lemon, a spoon of rosewood honey, 2 spoons of sunflower oil, veal stock and pour over the meat and return to the oven, always with the protection of banana leaf and aluminum. Continue cooking for 2H30, always at 120 °.

Step 5: Add the potatoes and carrots to the dish and continue for 1 hour.

Step 6: Add the white wine, flambé 10 cl of Cognac in a ladle and pour over the leg and continue cooking for 30 minutes.

Step 7: Gently remove the leg, remove the toppings, pass the sauce to Chinese, degrease carefully. Put the leg on the corner of the fire and drizzle it constantly with its juice, for an hour until it is time to serve. Bind with two egg yolks.
Strain the defatted juice in Chinese, continue cooking in the pan or complete if necessary with a spoon of corn.

Adjust the seasoning and serve with a spoon in the casserole (the particularity of this leg is to be melting to the point that it can be cut with a spoon).

"The sauce must be neat and for this we will not forget to recover the juices on the bottom of the lid of the cooking casserole: this is where they concentrate. Put on the table in the casserole: guests serve themselves or are served with a large spoon and on hot plates. As an accompaniment: small semi-cooked vegetables and slightly saffron rice for example. »

7-hour leg: What do I accompany it with?
As soon as the 7-hour leg is in the oven, you have time in front of you... What if we thought about accompaniment? Already we recover the cooking juices as well as the juices to accompany the meat. Who says generous sauce says saffron rice, green vegetables or gratin dauphinois... It's easy.
Saffron rice

Variant with the Couscous with leg of seven hours
Raisins, prunes, red wine. Soak raisins and prunes in boiling red wine.

Add the prunes and raisins steeped in red wine. Add cinnamon, cumin, shallots, bouquet, broth tablet, 1 liter of water, pepper and salt.

Cover the casserole and cook for 7 hours in the oven at 150 ° C.

Serve with semolina. Personally, we make a Tunisian cuckoo in the atmosphere of the restaurant of the Big Blue, in front of the pool and its "lounge lounges"! You can also see our recipe for 2022.