Gringo rillet
nachos
Serves: 8
Rillet
Ingredients
2 #’s 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
¼ cup capers (drained)
1 lemon juiced
2 tbsp maple syrup
¾ cups dried blueberries boil in ½
cup water to soften
2/3 cup warm fat from cooking the
turkey
Salt and pepper
Directions
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 doesn’t it)
Finishing the nachos
Ingredients
Large bag of tortilla chips (use
root vegetable chips for an interesting substitute)
Pan spray
2 large bunches of green onions
thinly sliced
½ 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)
4 cups of shredded cheddar cheese
1 cup sour cream
Salt and pepper
Directions
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
Notes
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.
I’ve 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 it’s by far the best nacho’s I’ve ever
eaten.
Chow
-pddb