Turkey Confit Crepe Ravioli with Huckleberry Sauce

Submerge turkey thigh in rendered turkey fat. Bring the fat to a simmer, cover pan with foil and place in a 225 degree F oven. Slowly cook turkey for 3 hours or until turkey meat easily pulls away from the bone. Transfer to a mixing bowl.

Add huckleberries and salt and pepper to taste to the cooked turkey. Cover and set aside.

Remove the tops from the beets. In a small sauce pot add butter and sugar.

Cover sauce pot and slowly simmer beets in the butter until fork tender.

Process huckleberries in a blender and season to taste. Hold for service

Lay the crepe flat on a cutting board. In the center of the crepe, add the turkey confit filling. Gently fold the crepe into a square "pillow" and flip it over on to a spatula.

Using the spatula, place the ravioli in the center of the plate. Drizzle huckleberry puree decoratively around the plate.

Arrange beets around the plate along with the a few additional huckleberries.