Tuesday, November 12, 2013

Turkey Leg Confit, Black Bean, Pickled Chillies & Tostone

It's that time again for the...

To have our last event for 2013.  It has been a lot of fun cooking with this crew.  We will be back at it in 2014 with new exciting culinary challenges.

This month, we decided to have a virtual Thanksgiving Dinner, where each of us was to bring an appetizer.

Be sure to check out my co-host Joan's fantastic blog, Foodalogue, for the complete round-up on Thursday 11.21.13.  My guess is that you will find some interesting ideas you can incorporate to your holiday gatherings.

For this challenge, I immediately made two requirements for my concept...

  1. Had to use turkey.
  2. Had to serve something my family would relate to.
So naturally I chose to do a confit.

Right, who the hell am I kidding?  99.9% of my family members have no clue what a confit is.

Confit, is basically meat submerged in fat & slowly cooked.  Rendered duck or goose fat is usually used.

For this course I decided to use good quality Spanish olive oil.

Michelle, AKA The Lawyer, hates dark meat on any bird.  Yes, yes I know, she's got an unrefined palate. What can we do?

Actually, I know what to do.  Make a confit of turkey leg.  She freaking loved it.


Turkey Leg Confit
  • Organic free range turkey legs
  • Sea salt
  • Ground black pepper
  • Spanish olive oil
  • Thyme 
  • Garlic cloves
  • Black peppercorns whole
  • Allspice whole
  • Cumin seeds
  • Bay Leaf
  1. Season the turkey legs liberally with sea salt and ground black pepper.  All over.
  2. Wrap in plastic wrap.  Fridge for 24 hours.
  3. Heat oven to 170 F.
  4. Unwrap legs.
  5. Place legs in a oven baking dish.
  6. Add the thyme, garlic, peppercorns, allspice, cumin seeds & bay leaf.
  7. Pour enough olive oil to completely cover the legs.  Well submerged.
  8. Cook in oven for 8 hours.
  9. Remove from the oven.
  10. Cover with foil.
  11. Allow the legs to rest in the fat for 1 hour.
As you can see, you need time and patience for this preparation.  I have never been one for "thirty minute meals."  My guess is that you all know this by now.  Those who actually read this space.  You know, READ, as in the text.  Thanks by the way, you very kind soul still reading.

Your time will be well rewarded by moist succulent turkey meat.

I will be posting a tutorial for making Cuban black beans and tostones in future posts.  I plan to include some "back to basics" here on LC, where I cover such topics.

Tostone: Twice fried green plantain

Black Bean & Chorizo Puree

Organic Free Range Turkey Leg Confit

Pickled Jalapeno & Red Chili

Omit the chilies if you like.  I actually welcomed the heat in this course.

I plan on unleashing this Cuban Thanksgiving App on my unsuspecting family members this impending Turkey Day.

Judging by Michelle's reaction...they will indeed be the lucky ones.

That's it for now...till we exchange a few words again...Peace!


  1. Chuckled through your narrative (yes, I read it) and loved the appetizer. It's actually Thanksgiving in a bite and muy Cubano. The black bean and chorizo puree made a great condiment and the pickled jalapeƱos perfect to balance the fat. Muy bien hecho!

  2. This looks incredible, Laz! I'd never heard of tostones until you posted about them way back when, but now I make them for fun stacked dishes (they never look as good as yours, though). Looking forward to your tostone "back to basics" post!

  3. You know I just adore recipes with increments. I am incrementally and creatively challenged. Love this appetizer. Making it AFTER the holidays. I agree about the chiles - heat is always welcome. FYI - my husband doesn't appreciate dark meat on his poultry.

  4. Turkey leg confit is hands down, the very best way I have ever founf to enjoy that particular cut. I love what you've done with it!!

  5. i'd love to be at your thanksgiving feast! love what you've done here, especially with that confit turkey :)

  6. I do love confit. I started using the duck fat left over from roasting and stock to confit leftover duck, cooking it a second time really really low and slow and making rillettes with it. I can't wait to try it with turkey and that fabulous spicy puree. Great job, as always.

  7. I never actually knew what confit was - definitely glad I read all the way through ;) Definitely need to try that technique! these look so tasty and fun, and the spice is a great spin on the Thanksgiving meal! I also love the idea of a back to basics series on your blog!

  8. I love pretty much anything confited :) What a unique twist for a Thanksgiving app!

  9. I enjoyed getting a visual of the process. And no worries here-I am a reader, as well. You have all the elements of a perfect bite-sized app-fat, sweet, crunchy, salty, creamy. Nice. I bet those turkey bones and skin would make a killer stock!


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