Turkey Confit Salad with Mango



2 TURKEY LEGS, unskinned

1/4 c kosher salt

2 tbsp coriander, toasted

6 Cloves fresh garlic

3 shallots, sliced

1/2 Bunch fresh thyme

8 bay leaves

1 tbsp black peppercorns, toasted

4 Pieces star anise

1 qt duck fat

1/2 c olive oil

4 tbsp apple cider vinegar

1 tsp Dijon mustard

1 shallot, diced well

As needed mixed greens, washed, dried and chilled

2 Small mangos, peeled and sliced

1 celery root, peeled, sliced & blanched

2 Heads Belgian endive, leaves picked


Turkey Confit

Place turkey legs in a stainless steel pan and season legs liberally with kosher salt. Toss with remaining herbs and seasonings. Cover and chill for 24 hours.

Remove the legs from the herb cure and pat clean with a clean cloth. Place in a large sheet pan. Melt duck fat and pour over turkey legs, covering all surfaces.

Bake in a preheated 275 degree F oven until legs are very tender and meat falls off the bone, about 2-1/2 hours.

Remove from oven and cool turkey legs in the fat. Remove and discard the skin.

Apple Cider Vinaigrette

Mix oil with vinegar to form an emulsion. Whip in mustard and shallot. Hold for service.

Salad Assembly

Remove turkey meat from the legs, shredding turkey into strands.

Mix salad greens, mango, turkey, celery root and endive in a large bowl. Toss with Apple Cider Vinaigrette and serve immediately.

Nutrition Facts

Total Calories 620

Calories from Fat 360

Total Fat 40 g

% Daily Total Fat 62

Saturated Fat 8 g

% Daily Saturated Fat 40

Cholesterol 140 g

% Daily Cholesterol 47

Sodium 450 mg

% Daily Sodium 19

Total Carbohydrates 29 g

% Daily Total Carbohydrates 10

Dietary Fiber 12 g

% Daily Dietary Fiber 48

Sugars 15 g

Protein 38 g

% Daily Protein 190

% Daily Vitamin C 100

% Daily Calcium 25

% Daily Iron 40