Turkey Thigh Confit with Citrus Mustard Sauce

Ingredients

• 4 lb Turkey thighs (bone-in, skin-on)
• 2 tbsp Kosher salt
• 3 cup Duck fat (or rendered turkey fat)
• 1 tbsp Orange zest (finely grated)
• 0.5 cup Orange juice (freshly squeezed)
• 2 tbsp Dijon mustard
• 1 tbsp Whole-grain mustard
• 1 tbsp Honey

Steps

1. 1

   Season the turkey thighs evenly with kosher salt. Place them in a single layer in a large Dutch oven or heavy-bottomed pot.

2. 2

   Melt the duck fat and pour it over the turkey thighs until they are completely submerged.

3. 3

   Place the pot in a preheated 250°F (120°C) oven and cook until the meat is very tender and begins to pull away from the bone, about 3 hours.

4. 4

   Remove the pot from the oven and let the turkey cool in the fat. If making ahead, store the turkey submerged in the fat in the refrigerator for up to 1 week.

5. 5

   When ready to serve, remove the turkey from the fat, scraping off any excess. Place the thighs skin-side down in a cold skillet.

6. 6

   Turn the heat to medium and cook until the skin is deep golden brown and crispy, about 8-10 minutes. Flip and warm the other side briefly.

7. 7

   While the turkey sears, whisk together the orange zest, orange juice, Dijon mustard, whole-grain mustard, and honey in a small saucepan.

8. 8

   Simmer the sauce over medium heat until slightly thickened and glossy, about 5 minutes.

9. 9

   Serve the crispy turkey thighs with the citrus mustard sauce drizzled over or on the side.

Notes

Lan recommends making this a week in advance to front-load the work for Thanksgiving. The fat can be strained and reused for roasting potatoes.

Nutrition per serving

• Main Course
• Thanksgiving
• Turkey
• Confit
• Make-Ahead
• Gluten-Free