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Breast Confit

post #1 of 5
12/12/06 at 6:51am
Thread Starter 
I know this isn't the most ideal way to prepare breast meat, however, I want to try a turkey breast confit. I have confited duck leg and breast but never anything with such little fat. Is that an issue? Do you guys have any pointers on this? Should I wrap in calfat? Is the fat in the pot enough to keep my turkey moist? Or is this just a bad idea?

Thank you for your time and hopefully your experience.
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post #2 of 5
12/12/06 at 7:31am
Duck fat is a purchasable commodity.
That's waht I would use.

True incident, only about two monthgs ago:

We get a contract for a served meal for 200. On the contract it says
"seasonal mixed greens with Montrachet and duck confetti".

Chef: Um.....what do you mean by "duck confetti"?

Owner:" Well, um, you know....Duck."

Chef: "Do you mean duck confit"?

Owner: "Let me see here...how do you spell that'?
(sounds of pages flipping in background)
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post #3 of 5
12/17/06 at 1:21pm

Turkey Confit.

I have achieved good results on a confit of pheasant breast by using butter as the fat with the addition of a little stock flavoured with thyme & bay – you could argue that this was poaching due to the stock addition but the principles are similar. A low fat breast meat like turkey should work well this method - in principle.
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post #4 of 5
12/17/06 at 4:31pm

Powers. Yes it can be done. Although not the best choice for a confit. A couple of key things to keep in mind. Yes use duck fat, and be sure your fat is only at poaching temperature, and use a heat deflector if using stove top.Your salt cure should only be about 8/12 hours at moist as it draws out moisture, and theres not to much in turkey breast.
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post #5 of 5
12/18/06 at 2:07pm
Thread Starter 

Tgim

Thank you guys for your input. I actually couldn't get duck fat in time in my BFE town in mississippi. I actually ended up using canola oil and lots of applewood smoked bacon, thyme, peppercorn and bayleaf, etc. I cooked it at 195 overnight (6 hours) and it actually turned out perfect. It was a little salty from the factory brine. I used it for breast with stuffing and a spicy turkey lettuce wrap. I wil be doing this one again (with some better fat next time). Thanks again.
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