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turkey legs confits

Danny_Desnoyers_27839

hi chefs!!!!

i need help...

i want to make turkey confit legs with duck fat!

should i do the same as duck leg?

salt/sugar/spices my turkey legs 24h then rinse and cook sous vide with duck fat ??

i need sous vide temp+idea!! thxxx

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brian_martin2001

https://www.chefsteps.com/activities/crispy-tender-confit-turkey-legs this is their take on turkey leg confit. you could just add the duck fat, and follow the rest of the recipe as is.

Danny_Desnoyers_27839

no dry cure?

nico.beemster

I just finished making that, with duck legs. I followed Heston Blumenthal's recipe:

For the spice mix:

9 star anise seeds

5 juniper berries

5 black pepper berries

2 sticks of cinnamon

Zest of half a lemon

Zest of half an orange

60g salt

2 bay leaves

Toast everything except the zest and salt for 5 minutes @ 180C. Grind in a spice mill, mix with salt and zest, rub yo duck/ turkey with this stuff. Let marinate for 24 hours in the fridge.

Rinse thoroughly

Cook for 18 hours @ 75C in duck fat (I did this in the oven, gauged the temp to double check, but you could easily do this sous vide)

Cold smoke for half an hour (be careful, you can easily overpower the delicate flavor of the spices)

Shred meat

Put in a jar

Cover meat with duck fat

Amazing recipe, hope you enjoy it!

wolfiegirl

I've done duck legs confit several times. Dry cure the duck with salt and whatever herbs you prefer. (The mix listed below by Ome re: Heston Blumenthal sounds really good!) I keep it simple with dried thyme. Put the legs in a vac bag, seal and put in the fridge for 6 hours. Remove the legs from the bag and wash off the salt & herbs. Dry the legs then put them in a clean vac bag with the duck fat. seal the bag and sous vide 75°c for 18 hours. Once cooled you can then remove the meat from the legs and savor the flavor!

#duck

brian_martin2001

They do sprinkle with salt And sugar, and add some sage. I'm not Sure how you define a dry cure, but i believe that qualified.

Danny_Desnoyers_27839

yes this is what i do with duck legs ans its great! but turkey in chefsteps video it doesnt seem to rest in the fridge and wash it up, they put the spices mix and up to sousvide! .. i juste dont want to mess up my turkey legs confit lol normally i would salt and herbes 12h before cookingin fat ..

wolfiegirl

The CS version is another way of doing the legs. Since you have never tried their version, nor have I, you're going to have to make a choice as to how you want to proceed. For Thanksgiving I confit'ed the turkey legs exactly as I described in my original post and they were excellent. So again, it's your decision.

tshewman

see HB's recipe, done it a few times, easy and awsome (don't for get the smoke after you cook).