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Turkey Thigh Confit with Citrus-Mustard Sauce Recipe


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Turkey Thigh Confit with Citrus-Mustard Sauce Recipe uses turkey thighs, onions, thyme, salt, pepper, sugar, fat, bay leaves, garlic, broth, orange marmalade, mustard, lime and cayenne in creating this delicious confit recipe.
Food Category:    Chicken and Fowl
Cuisine Origin:    French
    • Servings:12
    • Nutrition facts:223 calories7.4 grams fat
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  • 4 lbs. turkey thighs
  • 3 large onions, chopped
  • 12 sprigs fresh thyme, stems and all
  • 2 1/2 Tbl salt
  • 4 1/2 tsp sugar
  • 1 1/2 tsp black pepper
  • 6 cups duck fat OR
  • 6 cups chicken fat OR
  • 6 cups vegetable oil
  • 2 bay leaves
  • 1 whole head of garlic
  • 4 tsp turkey broth (see 4 below)
  • 1/2 cup orange marmalade
  • 2 Tbl whole-grain mustard
  • 2 Tbl lime juice, freshly squeezed
  • 2 Tbl lime zest
  • 1/4 tsp salt
  • 1/8 tsp cayenne pepper


  • Place onions, thyme, salt, sugar and pepper into the bowl of a food processor. Process for about 20 seconds until onions are finely chopped. Place 1/3 of onion mixture into the bottom of a 9 x 13 baking dish and spread to cover bottom. Place thighs in one layer into baking dish on top of onion mixture with meat side down. Cover thighs with remaining onion mixture. Cover tightly with plastic wrap. Place into refrigerator for at least 4 days and up to 6 days.
  • Rinse each thigh under running water to remove any of the particulates. Place on paper towels on sheet pan and blot dry. Turn thighs over and dry the other side.
  • (Duck fat is the preferred and traditional fat.) Place the duck fat into a Dutch over over medium heat. Melt fat and heat to 165 degree F. Heat oven to 200 degrees F. Place thighs into fat, skin side down. Cut garlic in half horizontally and add to fat. Add bay leaves to fat. Place Dutch oven, uncovered, with thighs into oven on middle rack. Cook for 4 to 5 hours. Check thighs with a metal skewer to determine when thigh meat is tender.
  • Using tongs and other support to keep thighs from falling apart, remove thighs from Dutch oven to a wire rack over a sheet pan which has been lined with aluminum foil, skin side up. Pour the liquid in the Dutch oven through a strainer into a bowl. Heat oven to 500 degrees F. Separate the turkey broth from the duck fat. Combine the broth and marmalade and place into microwave for about 30 seconds, whisk well. Add mustard, lime juice, lime zest, salt and cayenne pepper to the marmalade mixture and whisk to mix well. Place sheet pan with thighs into the oven and bake for 12-15 minutes until golden brown. Let thighs rest for 15 minutes. Place thighs onto cutting board skin side down. Gently cutting along the bone, remove the bones from the thighs. Turn the thighs to skin side up and using a very sharp chef's knife or electric knife, cut the thighs crosswise into 3/4 inch thick slices. Place slices of thigh onto service plate, drizzle marmalade mixture around thigh meat. Enjoy
Turkey Confit
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