Turkey Leg Confit

DSC_9582 [1600x1060]I finally found the time to gather all the parts I needed for my first go around with the confit method of cookery.  I’m not sure that’s quite the right term, confit is more a method of preservation than cooking.  Generally speaking, a food item is salted down for a day or two, then cooked at a low temperature while covered in fat.  Duck fat is all the rage in foodie circles but it can be done with most any any vegetable oil.  I’m using the duck fat I bought the other day with a couple of turkey legs that have spent the night marinating in garlic, thyme, and kosher salt.DSC_9587 [1600x1060]Brush off all the salt you can then cover with fat.  This quarter sized hotel pan was just right for this because it didn’t take a lot of fat to fully cover the legs.  I made a foil cover and cooked them at around 200 degrees for about 4 hours.  I was able to easily poke a skewer right through the legs.  They were showing 185 degrees on my digital temperature probe.DSC_9589 [1600x1060]I managed to get them out without them falling apart, mostly.  I gobbled down the pieces that came off, declaring then and there that the project was a success.  Yum!DSC_9590 [1600x1060]I served them up with smashed tiny golden potatoes and Brussels sprouts that were tossed with the handy duck fat and roasted.  I am a big fan of duck fat roasted stuff.  Where has it been all my life!  LOL

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