Use the sous vide to cook a turkey breast in duck fat. Then make gravy with the cooking juice.
Duck fat may just be the most exquisite cooking medium on the planet. Better than butter, better than bacon grease, better than olive oil. Spectacular fried potatoes, outstanding when rubbed on quail before grilling, it simply makes everything taste better.
Traditional confit, slow-braising meat submerged in fat, often takes advantage of that flavor by using duck fat as the cooking medium. Trouble is, traditional confit takes a lot of fat. And duck fat isn’t cheap if you buy it, and takes several roasted ducks if you make it yourself.
Serve the sliced turkey breast topped with gravy.
Enter our old friend, the sous vide wand. We can get the same results with much less fat by sealing the meat in a bag with just enough fat to cover. Instead of a gallon or more, we can get by with just a cup or two.
Seal the turkey and duck fat in a bag and sous vide cook.
For this recipe, we decided to cook one side of a wild turkey breast. Since wild turkeys actually use their muscles (as opposed to their domestic cousins who stand in a small, confined area their entire lives) even the breast meat from an old gobbler can be on the tough side. The long, low, moist cooking of the sous vide process is perfect for making the gnarliest old tom as tender as this year’s jake.
Once the turkey has finished cooking, save the mixture of cooking liquid and duck fat left in the vacuum bag for one of the best gravies you have ever tasted.
Make gravy in the skillet with flour and the reserved cooking liquid from the sous vide bag.
INGREDIENTS
1 side of a wild turkey breast
1 cup Duck fat (you can purchase it at many specialty food stores or save your own from roasted ducks) Reserve two tablespoons
2 tablespoons all-purpose flour
3 tablespoons half and half
Kosher salt
1 tablespoon fresh rosemary, finely chopped