Last week i smoked up some duck legs, and then simmered them is some duck fat until falling off the bone tender. So now I'm going to saute some garlic, onions, add some fresh herbs and the shredded duck and top some proscuitto/cheese raviolis with it.
Earlier I made some quesadillas with the duck, and they were terrific. Bonus, I have 2 lbs of smoked duck fat in the freezer, Have to make some confit with that and see how the smoke essense comes through. I'm thinking some potatoes fried in the smoked fat would be pretty darn good too.
You just gave me additional ideas of what to do with the turkey legs I just smoked. Thanks for the tips.
I'm with Hab on that one KC. Thanks for turning on the ole light bulb for me. I've got a ton of smoked turkey legs in the freezer.
Always good for a pate.
gotbbq