Gothamist: Thanksgiving Recipe: Turkey Wing Confit

NannyState

Fri, 21 Nov 2008 11:50:51 -0500

Use that yummy duck fat for poaching Halibut steaks, salmon, and vegans.

SP

Fri, 21 Nov 2008 10:55:36 -0500

The flavor from the olive oil is awesome. Rendered duck fat from d'artagnan is pretty much flavorless. Making confit with duck fat is best when using duck fat rendered from roasting whole ducks or from searing off magrets, which imparts all the delicious meaty flavors to the fat. D'artagnan fat is perfectly clean. It's great stuff, but not really all that awesome for confit.

Rocknrope

Fri, 21 Nov 2008 10:15:34 -0500

Duck fat can be abit pricey, the D'artagnan 7 oz package is 4 bucks, which means the fat is going to cost around 28 bucks. Maybe the olive oil route is the way to go, but I wonder about the impact on flavor.

SP

Thu, 20 Nov 2008 23:39:03 -0500

Oh, and the leftover fat can be frozen and saved for the next time you make confit. I have two liters of infused confiting olive oil from last year waiting in the freezer.

SP

Thu, 20 Nov 2008 23:37:16 -0500

I did this last year with the thighs and drumsticks, which I de-boned first. It was a huge hit. The breast I brined and roasted, and the back and wings I cooked with some pork belly to make rillettes. It was such a success that my family requested that I do it again this year. However, instead of using duck fat, I followed a combination of recipes: Mark Bittman's recipe for turkey confit which uses olive oil as the poaching medium, and Thomas Keller's duck confit recipe which uses garlic, leek greens and various herbs in the salt curing rub. Highly recommended. PS: Hugo, enjoy your hungry man thanksgiving dinner.

felixthecat

Thu, 20 Nov 2008 18:50:44 -0500

http://getactive.peta.org/campaign/turkey_investigation

felixthecat

Thu, 20 Nov 2008 18:50:24 -0500

http://getactive.peta.org/campaign/turkey_investigation

jauntsetter

Thu, 20 Nov 2008 18:31:28 -0500

oh! this sound so delicious. it's made me so hungry! whatever i eat for dinner tonight is not going to be as good as turkey wing confit.