1 Skin the turkey legs and remove any sinews. Scrape the bones of the lower leg and remove the bones from the upper leg. Make a cut in the thick part of the meat, open out and pound flat. Season with salt and pepper.
2 Heat the milk, pour over the pretzels, cover and leave for about 5-10 minutes, so that the pretzels can absorb the milk.
3 Melt the butter and sweat both the onion and garlic until translucent. Add to the soaked pretzels with the egg, parsley, prunes, salt and pepper and knead to combine.
4 Place the stuffing on the flattened upper legs, fold the meat over the stuffing and turn the legs over. Press together firmly and tie with kitchen string. Season with salt and pepper.
5 Preheat the oven to 170°C (150° fan) | 325F | gas 3. Heat the clarified butter and brown the turkey legs on all sides. Add the sugar and heat until it caramelises, then add the whisky, orange juice and stock.
6 Cook the turkey legs in the oven, uncovered, for about 1 hour 30 minutes, basting frequently with the cooking juices. Take out, cover and keep warm.
7 Strain the cooking juices through a sieve, skim off the fat and boil to reduce to about 150 ml. Crush the peppercorns in a mortar, put into a sieve and blanch in boiling water.
8 Heat the butter and glaze the shallots and peppercorns. Deglaze with stock and cream and boil to reduce by half. Strain through a fine sieve.
9 Blanch the cabbage leaves in boiling water and refresh in iced water. Roughly chop the leaves. Drop the tomatoes into boiling water for a few seconds, then skin, deseed, core and dice.
10 Heat the clarified butter and sauté the shallot and bacon. Add the savoy and season with salt, pepper and nutmeg. Stir in the tomatoes shortly before serving.
11 To serve, put a little of the vegetable on each plate and place two slices of stuffed turkey leg on top. Whisk the sauce with a hand blender and pour over and around the meat. Serve garnished with chervil.