Recipe Turkey Confit in Herbs and Duck Fat, served with Mashed Celeriac or Celery Root. Confit (French) pronounced as “con-fee” is slow cooking method in French culinary. Confit contains various kinds of food that submerged in oil and then heated for a long period. Confit is one of the oldest ancient meat preserving method. The confit then sealed and stored in a cool place last and last for several months.Confit is whe best way to preserved a game birds, Duck Confit Recipe (confit de canard) and Goose Confit Recipe (confit d’oie) are usually used the leg part, the breast isn’t taste that good to be confit because it’s too stringy and had less fat and connective tissues to renderred. The turkey is salted and seasoned with herbs, and slowly cooked submerged in rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Meat confits are a specialty of the southwest of France. I guess confit is one of the most popular French dish throughly worldwide.
Making turkey leg confit recipe with crispy skin, while the meat is still tender and succulent is actually quite tricky. You need to follow several steps, first the turkey leg is rubbed with salt, garlic, and sometimes herbs such as thyme, rosemarry and bayleaf then covered and refrigerated for up to 36 hours. Salt-curing the turkey meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 C /170 – 275 ). The fat or oil should not be boiling into a large bubble, but gently little bubbles one at a time would be break the surface. The meat is slowly poached until cooked, or until meltingly tender, generally four to ten hours. The turkey confit then put into 220C oven and then roasted until charred and the fat dripping out from the turkey meat. You can simply seared the turkey leg confit as the commonly restaurant chef did too actually.
I found this turkey leg for making turkey confit in Ranch Market Supermarket Jakarta. Cost me about IDR999.000 (USD10) fer kg of it. I purchased 2 whole leg of turkey and it weighed about 1 kg. Turkey isn’t a common source of protein here in Indonesia, so i pretty damn lucky to spot those gigantic turkey leg. This is the second turkey recipe in my blog and i can’t wait to had another since i love turkey. I made Wine Braised Turkey Leg Recipe with Roasted Summer Vegetables before, then i think i should try to confit the turkey because i still saving the duck fat dripping from making Homemade Roasted Peking Duck with Chinese Pancake Recipe.
How does the turkeys meat taste like, well it almost like chicken but slighly gamey. properly cooked turkey like this turkey leg confit is delicious, i guess you pretty much as you appreciate chicken. Turkey leg is of course lots more bigger than chicken le, so i had to cut the whole turkey leg in three for individual portion. Turkey meat is more stringy than chicken and it’s totally tender and melt in the mouth once it cooked properly.
I prefer to served my turkey confit with mashed celeriac. Celeriac (Apium graveolens var. rapaceum), also called turnip celery,knob celery or simply celery root is a gourmet imported vegetables here in Indonesia. I found celery root in Kem Chick Supermarket for IDR177.000 (18USD) per kg, the price tag is definitely such a pain in the arse but i guess my adventurous culinary instinct win. Mashed celeriac is one of my favourite carbs now, definitely worth to try. If you like celery stalk, i guess you’ll diggin mashed celeriac too. To add some crunch, i served the turkey confit with Deep Fried Enoki Mushrooms Tempura.
Recipe Turkey Confit in Herbs and Duck Fat:
Ingredient :
- 2 turkey legs, cut into pieces
- 4-6 cups duck fat ( I use 1 cup duck fat and 3 cups vegetable oil)
- 1/4 cup salt
- 2 tsp dried thyme
- 1 tsp dried rosemarry
- 1 tsp freshly ground pepper (plus 1 tbsp extra)
- 1/4 tsp freshly grated nutmeg
- 1o garlic cloves, bruised (plus 2 tbsp)
How to Make Herbs Turkey Leg Confit :
- Pat dry the turkey leg then rub all ingredient to the turkey t=leg (except the oil), refrigerate for about 24 hours
- Discard any liquid that derived from the turkey meat and gently washed the salt mixture with warm water and don’t over do this steps of you’ll gonna get tasteless confit, pat dry
- Rub the turkey leg with another 1 tsp ground black pepper and 2 tbsp chopped garlic
- Put the turkey leg on the heavy bottom crock pot and pour the duck fat and vegetable oil until the turkey leg is totally submerged about 1 inch, then add the bruised garlic.
- Cook the mixture in a very low flame until a very gentle little bubble comes out, cook about 4-12 hour until the turkey leg meat is fallen off the bone
- Drain well, and you can save this in a fridge for up to 6 month with the meat totally submerge in the oil.
- Just before serving, pan fry or simply roasted the duck confit until crisp up.
- Serve the turkey leg confit with mashed celeriac or celery.
Mashed Celeriac Recipe:
- 1 medium size (about 500g) celeriac, trimmed, peeled, coarsely chopped
- 3 large potatoes (about 500 gr), peeled, coarsely chopped
- 1/4 tsp Homemade Garam Masala powder
- 2 tbsp chopped fresh basil leaves
- 1/3 cup cooking cream
- 2 tbsp butter
- water to boil the potato and celeriac
How to Make Mashed Celeriac:
- Place the potato, celeriac and garlic in a large saucepan and cover with cold water.
- Bring it to the boil over medium-high heat then reduce heat to medium-low
- Simmer for 15-20 minutes or until the celeriac and potato fork tender, drain and return to the pan
- Use a potato masher to mash until smooth. Add the cream, butter and garam masala, and mash until combined
- Taste and season with salt and white pepper and garnished with basil leaves
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Oh my, Dedy. This is kind of how i’m learning to love to eat. I’m sure it’s not great for you, but this looks amazing. Thanks for this recipe. I’ve had it on my mind for a while, and now I have a proven recipe! yum!
Oh, delicious, Dedy – we have locally grown celeriac here in Hawke’s Bay, NZ during the winter months (season just ended). The turkey looks amazing!
Wow! this sound incredible – like something you’d find a very very high-end restaurant. You’re a great cook, Dennis 🙂
Whoops, sorry – Dedy.
Your photos make everything look so good, what gorgeous presentations!!! I absolutely love turkey. Thank you so much for sharing. 🙂
Damn you know what I like!! It looks delicious 🙂 when are you going to cook for me?:-D
If you have a restaurant, I am sure I will be your loyal customer!
What a beautiful dish, Dedy!
Oh? I wonder if we can get just the leg here. They do sell the whole turkey, come Christmas – this much I know. Mashed celeriac sounds like something I would love to try.
Hi Dedy, love every component of this dish, the turkey, the celery mash, everything. Looks delicious!
now this is a fab turkey recipe may even convince my hubby
Wonderful dish. Love the use of celeriac here, and your garnishes are amazing. 🙂
This is the kind of dish I want to eat right now with Fall upon us and cooler weather. It’s amazing you can whip these fabulous dishes up at home. I continue to applaud you. : )
Why don’t you have your own restaurant! It’s your destiny! Delicious!
Dedy, you are a master chef! Have you studied at culinary school also? This dish makes me want to jump in a plane to Jakarta! If you love turkey, you shold visit the US at Thanksgiving! I have done a brined turkey before and it was delicious. Never tried a confit except in restaurants!
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Gorgeous presentation! I’ve never seen a turkey leg confit. But why not! Are you sure you are really a dentist?
I always love how you present the food and the plating. This looks very delicious and just the right dish for the season.
Ranch Market Supermarket! When I was visiting Jakarta I went to buy food and snacks there everyday! Turkey…that is tougher than chicken, but I always prefer it over pig. I’ve never seen turkey meat as moist as the ones in your photos.
This is some seriously good looking turkey.. never tried making a confit before so you definitely have inspired me to give it a go. Thanks for the idea!
Wow, this turkey looks incredible Dedy! So elegant – amazing job 🙂
Turkey? Yes please, anytime I will grab, what more over your fabulous dish.
This sounds delicious.. I really love celery root.. I use it pretty often in various recipes.. Must have been a great combination alongside a well done turkey meat.
We always see turkey legs at the shops that are very reasonably priced but didn’t know really what to do with them. Great recipe idea! 😀
It looks delicious and beautiful photos! Thanks for sharing. 🙂
Oh, boy, does this sound scrumptious! I never thought of making turkey confit, but I will now!!!
What a divine dish, Dedy! Perfect for the Holidays! Love mashed celeriac too (OMG
$18 per kilo is almost 3 – 4 times more expensive then here in Southern California) Bookmarked your beautiful recipe 🙂
you fancy pants you 🙂
I’ve never made a turkey or duck confit, but I’d love to try it. This looks great with the mashed celery root!
Masterly Dedi. The tempura really adds a lovely dimension to your serving. Really lovely.
Nicely balanced with a selection of veggies on the side.
Turkey and Duck fat!! Oh, you got me with this, Dedy. and it looks like it is served from the rastaurants.
Ooh the turkey leg looks really nice, but I really, really want the tempura enoki!!! Looks so yum!
Delicious moist turkey meat inside and just love that enoki tempura. I have not thought of doing enoki mushrooms this way before and it is brilliant. Delicious dinner. Take Care, BAM
I have always wanted to make confit. I will have to try this with some turkey legs!
Amazing photos…makes the cold bowl of porridge I am eating taste even worse 🙂
This is a great recipe/post, because at least in my family the turkey legs always get overlooked (even though it is often the juiciest and best tasting meat). Well done Dedy!
Turkey legs, oh yum! I always prefer dark meat over white meat!
Refined, comforting and mighty tasty!
Cheers,
Rosa
The presentation is amazingly beautiful! This dish looks so tempting, great job 🙂
Beautiful presentation and I love your idea to substitute the popular duck with turkey. I have never thought about it (and I cook confit de canard several times a year!). Actually it’s so funny because in many parts of Europe (the colder ones…) celery sticks are a kind of novelty and celeriac has been for many years as basic as potato can be! I must have tasted celery stick for the first time maybe when I was twenty… while celeriac was among the most ordinary cheap vegetables. It’s incredible that celeriac costs so much in your shop. You should grow it, if you have space, of course. It’s not difficult apparently.
This dish looks smashing!
How do you decide on presentation of the food?? You’re so talented not only cooking you know how to plate it like 4 star restaurants! Turkey season is coming up! I want to eat this!
Last trip to Disney Land, my grand daughter wanted smoked turkey leg selling at kiosk cart…it’s so big and I thought she never eat whole thing and rest goes to waste but she loved it! Oh I wish I could make this for her…actually for me and my husband. Sounds delicious!