Gringo rillet nachos




Serves: 8




2 #ís Skinless turkey legs and thighs or (6 medium duck legs and thighs if feeling Martha Stewarty)

About 1 quart vegetable oil or enough to cover the meat

Salt and Pepper


ľ cup capers (drained)

1 lemon juiced

2 tbsp maple syrup

ĺ cups dried blueberries boil in Ĺ cup water to soften

2/3 cup warm fat from cooking the turkey

Salt and pepper




1.) Preheat oven to 375f

2.) Heavily season turkey with salt and pepper and let sit for 1.5- 2 hours

3.) Cover turkey with oil and bring to light boil on stove top

4.) Cover with foil and cook in oven for 2.5-3 hours until meat falls off the bone

5.) Remove from oil and let sit on a tray until cool enough to handle and shred off the meat

6.) Its good to use the paddle attachment of a kitchen aid when the meat and oil is warm.Or 2 forks

7.) Add all ingredients to shredded meat and slowly mix in warm fat to form a meat emulsion. (Sounds delicious doesnít it)††


Finishing the nachos




Large bag of tortilla chips (use root vegetable chips for an interesting substitute)

Pan spray

2 large bunches of green onions thinly sliced

Ĺ cup syracha hot sauce

2 lemons cut in half

2 medium onions thinly sliced and caramelized with

(1 large pinch of salt and 1 tbsp butter) approx 20 minutes( do while cooking rillet)

Turkey rillet from above recipe

4 cups of shredded cheddar cheese

1 cup sour cream

Salt and pepper



1.) Make sure oven is preheated to 400 f

2.) Put chips down as a base on a large sheet tray that has been sprayed with pan spray

3.) Evenly cover chips with rillet, green onions, and caramelized onions

4.) Cover with cheddar and squeeze 2 lemon halves over cheese and season with salt and pepper

5.) Put into oven and bake for 12-15 minutes until cheese is melted and lightly browned

6.) When pulled from oven squeeze hot sauce evenly over surface based on your preference (I like a lot)

7.) Squeeze the remaining lemon and dollop the sour cream over the surface



The smile that came to my face when I first ate this was like when I beat Joey for the millionth time. The only way to elevate confit is to turn it into rillet, the rich fatty balance of rich dark meat, fat, lemony punch, and sweet and sour combination of capers and blueberries elevates this to something out of this world.Iíve always wondered how to put my own spin on nachos after having that god forsaken ball game bastardization.This is what I came up with and itís by far the best nachoís Iíve ever eaten.