Turkey rillettes

Tamara West

To serve, spread on warm toast with a spicy coleslaw and pickles.

Ingredients

2 Tbsp	Salt
3 cloves	Garlic
1 handful	Chopped fresh herbs, such as sage, rosemary, thyme and tarragon
2 kgs	Turkey wings (Main)
1 Tbsp	Peppercorns
3	Bay leaves
1 serving	Duck fat, enough to cover wings
1 handful	French tarragon, or parsley, chopped
1	Orange, or lemon, zest and juice
1 splash	Bourbon, or vinegar

Directions

1. In a small food processor, blitz salt, garlic cloves and herbs to form a slurry. Rub into turkey wings and refrigerate for 24 hours.
2. Rub excess slurry from wings, place in a large casserole dish with lid, add peppercorns and bay leaves. Pour over enough melted duck fat to cover the wings and bake in a 150C oven for 3 hours. Cool, then remove wings and strain off the duck fat (to let the meat juices settle).
3. Shred the turkey meat from the bones into a bowl. Add the meat juices, a little of the duck fat, chopped tarragon or parsley, freshly ground black pepper, the zest and juice of an orange (or lemon), bourbon (or vinegar) and mix well together.
4. Fill 6 medium-sized sterilised jars with the turkey, top with some more duck fat to seal, lid the jars and store in the fridge.

Check out Warren's other Christmas condiments

• Christmas cheese balls
• Sweet & sour cabbage
• Mustard sauce