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Turkey leg confit taco question

post #1 of 12
Thread Starter 

For a gathering I'm going to confit 8 turkey legs in duck fat (thanks for the confit thread!) for tacos but need suggestions for what to serve as toppings.  I'm thinking of a red onion, julienne carrot and shredded cabbage saute' with a sauce of duck sauce and Thai chili garlic.  Not too labor intensive.

 

BUT, I'm also smoking a pork butt which will go on buns with home made cole slaw and a vinegar based mop.

 

Any thoughts and suggestions?  Too much slaw?

post #2 of 12

For tacos I like to keep all the toppings raw/"fresh".  Beyond that, consider making a "ketchup" with tomatoes/tomatillos, dried cranberries, carrots, sage and shallots with some chilies for heat.  I like the whole global fusion thing you've got in your head.

 

Lettuce/bok choy, etc.  A little vegetable crunch and moisture is what you're looking for.

Some kind(s) of olive(s), sliced

Fresh cheese of some kind, or maybe cojita...but less salty.

Tomatoes as a standard, or maybe a pico de gallo, tweaked to match your flavors.

 

Tacos are cheap, convenient food-cart munchables that have infinite possibilities.  The best taco I ever had was directly over the San Diego

 border.  It cost me 50 cents, it was delicious...and I have no idea what kind of meat it was.  Maybe I ate rat meat that day.  Still, it was tasty.

post #3 of 12

maybe it was cato?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #4 of 12

Haha *get out of my head, Ed*

post #5 of 12

Was taught to make Mayan pork/BBQ that was served on tortillas with pickled onions, (hot mojo, quick cooled into brine) that was the bomb, also have used pickled julienned napa and mustard greens. When I say pickled it's a 2 minute process heat, cool, brine. 

V based mop, how bout V & mustard based slaw NC style?

 

Nicccce.....

 

EDG

"Ars Est Celare Artem"

 

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"Ars Est Celare Artem"

 

It is art to conceal art......

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post #6 of 12
Thread Starter 
Quote:
Originally Posted by EverydayGourmet View Post

Was taught to make Mayan pork/BBQ that was served on tortillas with pickled onions, (hot mojo, quick cooled into brine) that was the bomb, also have used pickled julienned napa and mustard greens. When I say pickled it's a 2 minute process heat, cool, brine. 

V based mop, how bout V & mustard based slaw NC style?

 

Nicccce.....

 

EDG

Sounds good.  Do you have a recipe for the pickled stuff?

post #7 of 12

Sure Mano,

do you have access to commercial Mojo?, if not here's a recipe 

 

4 cloves garlic, halved

 1 jalapeno, seeds and ribs removed and minced or your favorite chili pepper

1/2 bunch cilantro, chopped

1 medium onion minced

1 1/2 cups sour orange (Seville orange) juice

(In a pinch, use two parts orange to one part lemon and one part lime)

2 Tablespoons white vinegar

1 Tablespoon cumin

2 Tablespoons fresh oregano

Salt and pepper to taste

 

 food process, heat to slow boil over med high heat, store in fridge, will last a month+, great as a marinade for chicken, pork fish and even beef. Have used it on skirt for tacos or fajitas with Chimichurri.

 

thinly slice purple onion julienne Napa and mustard greens, heat the mojo on high as soon as it comes to a rapid boil add the onions remove from heat stir for 1 minute, drain excess Mojo, fast chill to stop the cooking process and add to pickle brine, using the same mojo, add the mustard greens cook for 30-45 seconds, then add the Napa cook for an additional 30 seconds fast chill and brine as above add to separate pickle brine and I'd garnish with either fresh cilantro or cilantro-ed sour cream. The ratio of mustard to napa is by preference, personally prefer more mustard to napa but your safe with 50/50. As far as the brine you can use "pickle juice" or  

 

Chopped fresh garlic
1 tbsp. pickling spice
Crushed dried red hot pepper (or a whole dried hot pepper)
 3/4 c. distilled white vinegar
4 tbsp. Kosher salt to each qt. of water

fresh dill to taste.

 

Best,

 

 

EDG

 

"Ars Est Celare Artem"

 

It is art to conceal art......

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"Ars Est Celare Artem"

 

It is art to conceal art......

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post #8 of 12
It might be a good idea to lightly brine and lightly smoke the turkey legs before poaching them in fat. Also, while I'm a huge fan of duck fat, I think I'd use either olive oil or butter to "confit" the turkey legs. I doubt you'll get enough flavor benefit from the duck fat into the turkey leg meat to make the expense worthwhile. Better to use the duck fat where it can shine. For instance, you'd get a much bigger duck bang while using less precious duck fat using it to pan fry, turkey-confit flautas.

Along the same lines, if you're going to confit or poach, I don't think I'd try to pump really strong flavors into the meat via a marinade or a ton of aromatics in the poaching fat. You want to highlight the subtleties of flavor and texture which come from the cooking method, not use so much spice that you bury them.

BDL
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What were we talking about?
 
http://www.cookfoodgood.com
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post #9 of 12
Thread Starter 

Thanks for your responses.

 

EDG, your recipe sounds great, but to save time I'll make it another time.

 

BDL, the legs are now curing in kosher salt, thyme, garlic and a few minced juniper berries.  I'll brine them and lightly smoke them along with the pork butt. 

 

We befriended a French chef who sells us specialty ingredients (e.g. foie gras, rabbit, quail) and gives us duck fat and veal bones for stock at no charge.  I strain the fat after each confit and when it's worn out, he gives us more.  We have 4-5 quarts in the freezer.  

 

Any thoughts on how I plan to serve it?

post #10 of 12

Maybe it was perro. But I'd love to have a taco out of San Diego.

post #11 of 12

Mano,

how'd your turkey confit tacos turn out?

"Ars Est Celare Artem"

 

It is art to conceal art......

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"Ars Est Celare Artem"

 

It is art to conceal art......

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post #12 of 12
Thread Starter 
Quote:
Originally Posted by EverydayGourmet View Post

Mano,

how'd your turkey confit tacos turn out?

I ended up making it as described in the original post and it turned out great.  The veggies were fresh and crisp, the meat had good flavor and the sauce was a nice combo of sweet and savory.  The problem was the tacos, which were poor quality.  

 

Thanks for asking.

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