Turkey Thighs: Substitute for Duck?

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:

only a mother could love it

And look at that price tag!

Cheap

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:

nice thighs

Season the skin side with a little salt and pepper, the toss them in the cast iron skillet skin side down:

skin side down

When the skin gets nice and crusty, give them a flip:

flipped out

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:

fully larded

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:

thigh bone connected to the no bone

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.

ready to eat

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.

This entry was posted in Air, Meat, Recipes: Eats by johngl. Bookmark the permalink.

About johngl

A bit of a wildman, John hails from the Midwest: A land of corn, cows, pigs, and a host of other healthfully meaty pursuits. Born on a dark and stormy night in late Fall, John grew up as the son of a meat cutter. There was always plenty of meat at hand. While not wealthy by any stretch of the imagination, his family certainly ate well. According to his father, that was the whole point.