This recipe is inspired by the turkey leg I fell head-over-heels with at the Purple Pig in Chicago. A whopping leg of tenderly cooked bird that’s worthy of a bacchanalian feast.
I’ve taken the Purple Pigs idea of teaming it with delightfully crispy fried lentils, but brought in some eschallots and witlof lightly braised in pomegranate molasses and muscovado sugar as well. I find the sweet/sour/bitterness works nicely with the tender bird.
Confit often involves olive or vegetable oil – even duck fat – but I’ve gone the whole hog (quite literally) and used rendered pork fat. The flavour that comes out of the confit turkey meat takes on another level; almost a lamb-like flavour with that beautiful collagen stickiness you feel between the teeth. Along with the herbs in the marinade, it’s truly worth the extra effort.