Perfectly simple. Here, we’ve combined two of the best cooking methods for tough cuts- confit & sous vide. Confit is a low & slow cook- similar to a braise- but done in fat instead of water or stock, which results in silky, rich, and tender meat. Sous vide is another low & slow cook method that uses precise temperature control and vacuum bags to cook meat to perfection. By combining the two, you get beautiful confit with less wasted fat and mess.

Sous Vide Confit wild Turkey Drumsticks

You can substitute lard for the duck fat in this recipe.

Serves: 2-4

Cook time: 30 minutes active, 24 hours inactive

Ingredients:

2 wild turkey drumsticks

4 tbsp salt

2 tbsp sugar

2 tbsp rosemary, roughly chopped

1 tbsp duck fat (or substitute lard)

Method:

Mix salt, sugar and rosemary, and use to evenly coat the turkey. Place in a nonreactive pan and cover. Refrigerate overnight or for 8-12 hours.

Rinse the drumsticks with cold water and pat dry. Place in vacuum bag with 1 tbsp duck fat and seal. Place in preheated sous vide set at 150F. Cook for 24 hours.

If you’re serving it immediately, remove from the bag and place under broiler until skin is crispy. If not serving immediately, leave the confit in the sealed bag and ice it down. It’ll keep for up to a week in the fridge.