Photo by Tamara West
To serve, spread on warm toast with a spicy coleslaw and pickles.
|1 handful||Chopped fresh herbs, such as sage, rosemary, thyme and tarragon|
|2 kgs||Turkey wings|
|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|
- In a small food processor, blitz salt, garlic cloves and herbs to form a slurry. Rub into turkey wings and refrigerate for 24 hours.
- 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).
- 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.
- 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