Turkey Leg Confit with Shallots and Thyme
- 4 fresh turkey legs
- 1/2 cup kosher salt
- 1 tablespoon cracked black peppercorns
- 8 cups (64 ounces) rendered duck fat
- 4 medium shallots, minced
- 8 cloves garlic, smashed
- 8 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 star anise
- 3 whole cloves
- 1 cinnamon stick
- 1 teaspoon fennel seeds
- 1 lemon, strips of peel only
- 1 orange, strips of peel only
In a large mixing bowl combine salt and pepper together. Place turkey legs in a large re-sealable bag and add salt mixture. Shake around to coat legs evenly then seal bag and place in fridge overnight.
Preheat oven to 300 degrees F.
In a large Dutch oven over medium heat add 1/4 cup of duck fat. Remove turkey legs from bag and brush off excess salt. Add turkey legs to pot and brown all over – about 3 to 4 minutes per side.
Add garlic, shallots and cook for 2 to 3 minutes until fragrant.
Add remaining ingredients to pot then pour over all the duck fat so the legs are completely covered.
Bring to a gentle simmer (without boiling/frying) then remove from heat, cover and place into the preheated oven. Cook until the meat starts to fall off the bone, about 3 hours.
Remove from the oven and place the legs onto a sheet tray.
Shred and serve.
If making ahead of time, remove the turkey from the oven and set aside to allow turkey to cool in the fat. Once cooled place in the refrigerator overnight to completely chill.
To serve, remove the turkey from the fat and crisp in a dry pan to heat through. Reserve fat and use to cook gravy, French fries or roasted potatoes.
Yield: 4 to 6 servings