Best Turkey Leg Confit Taco With Pasilla Purée And Pickled Peach Salsa Recipes

TURKEY CONFIT

Steps:

• Toss turkey, salt, pepper, herbs and garlic in a bowl and refrigerate, covered, for a half-hour or up to 24 hours.
• Put turkey, herbs and garlic in a saucepan just large enough to fit it. Cover with olive oil. Turn heat to medium and watch carefully; allow just a few bubbles to come up at a time. (Use an instant-read or frying thermometer and keep oil at 190 to 200 degrees.) Do not allow meat to brown.
• Cook, turning meat once or twice, for two hours or until it is quite tender but not falling off bone. Remove meat from oil. You can refrigerate turkey and oil separately or together, until needed. (If storing separately, use turkey in a few days; if you store it in oil, it will keep a week or more.)
• When you're ready to cook, put 2 to 4 tablespoons of used oil in a skillet large enough to hold turkey pieces in one layer; set heat at medium-low. (Use leftover oil for other purposes.) Cook turkey pieces slowly, turning once or twice, until browned and crisp, 10 to 20 minutes. Serve hot, warm or at room temperature, alone or over a bed of greens with a little dressing.

TURKEY LEG CONFIT TACO WITH PASILLA PURéE AND PICKLED PEACH SALSA

Steps:

• Preheat the oven to 300°F. Melt the lard in a 5-quart pot or Dutch oven over medium heat. Add the sugar and salt and stir until dissolved. Add the turkey and place in oven. Turn turkey pieces every 30 minutes and cook until turkey is tender and a paring knife can easily be inserted into the thickest part of the thigh, about 1 1/2 to 2 hours. Remove from oven and let cool to room temperature. Carefully remove the skin from turkey pieces and reserve. Shred the meat and reserve.
• Bring the vinegar, sugar, salt, and 1 cup water to a boil and stir until dissolved. Place peaches, mustard seeds, and thyme in a heatproof glass container and pour vinegar mixture over. Let sit until mixture comes to room temperature, then refrigerate 1 hour.
• Dice the chilled peaches and combine with the onion, cilantro, lemon, olive oil, and salt. Taste and adjust seasoning.
• Toast the chiles in a dry skillet over medium-high heat for 1 to 2 minutes until fragrant. Let cool and remove stems and seeds. Bring 1 cup water to a boil and pour over chiles. Steep until tender, about 5 minutes. Purée the chiles, water, garlic, onion, sugar, and salt in a blender until smooth, adding more water, 1 tablespoon at a time, if necessary. Taste and adjust seasoning. Purée can be made 1 day in advance.
• In a large skillet over medium-high heat, fry the reserved turkey skin in the oil until crisp and golden brown. Remove and chop. Warm the shredded meat and toss with the skin.
• Warm the tortillas. Spread a spoonful of pasilla purée on each tortilla. Divide the turkey meat and skin between the tortillas and top with peach salsa and diced avocado.