Posted by johngl
By now y’all know I like duck. Duck has that little sumthin that just makes it meatier. Maybe it is the slightly gamy flavor. Maybe it’s the texture. I can’t really put my finger on it. Unfortunately, duck is a bit spendy. It can also be difficult to find outside of the holiday season.
And ducks are cute. People don’t like to eat cute animals. We shouldn’t have any problem with this:
And look at that price tag!
Since these are just thighs, we also don’t have to go through all the hassle of roasting a whole duck. Here we have them in the raw:
Season the skin side with a little salt and pepper, the toss them in the cast iron skillet skin side down:
When the skin gets nice and crusty, give them a flip:
Turn off the heat under the cast iron skillet and allow the turkey to cook with the residual heat of the pan. Then, just like we did for the duck, melt some lard and get it up to about 200° then add the mostly-cooked thighs. Carefully place the lard/thigh pan into an oven that has been preheated to 200°. In about 2 hours, it looks like this:
Let this cool on the stove top for about an hour. There is nothing quite like a little hot lard on some tender fingers to make your day. Once it is cooled a bit, the skin can be removed and the thigh bone should twist right out:
Shred this with your fingers and lay it out upon the hash brown crusts, top with an orange segment and some concentrated chicken or turkey stock.
Just keep in mind that this is turkey and not duck; it’s not as rich. However, it is a decent substitute, is less expensive, and a whole lot easier to find.