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Turkey Confit with Olive Oil

Serious Eats Chichi Wang 5 comments

Olive oil is a great fat with which to confit. The flavor of meat confited in olive oil tends to be a little lighter than meat cooked in duck fat and certainly lard, but the real advantage of confiting in olive oil is that you don't have to track down good-quality animal fat. Any bottle of olive oil will do and after you have used the oil to confit the meat, you can use it again to roast your vegetables. More

Serious Heat: Trigonas with Confit Beef and Mole Sauce

Serious Eats Andrea Lynn 2 comments

The Nasty Bits: Turkey Gizzards

Serious Eats Chichi Wang 21 comments

[Photographs: Chichi Wang] Compared to chicken, turkey gizzards are gargantuan. One turkey gizzard fits snugly in the palm of my hand. Around Thanksgiving, most stray gizzards are marshaled into the gravy. Being an offal lover, I'd rather eat the components... More

The Nasty Bits: Confit of Pork Tongue with Warm Lentil Salad

Serious Eats Chichi Wang 14 comments

[Photographs: Chichi Wang] If beef tongue is something of a monstrosity, then pork tongue is the smaller, subtler of the two. Even so, at five or more inches in length, the tongue of a pig is not to be sneezed... More

The Nasty Bits: Gizzards Galore

Serious Eats Chichi Wang 21 comments

"My duck routine is always carried out for the sake of confit, an illustrious ritual that begins and ends with fat." When I need a bit of fun and relaxation after a long day's work, I'll buy a few ducks.... More

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