New Year's Eve is just days away, and with the perfect party appetizers is Parts and Labour Executive Chef Matty Matheson.
Turkey rillettes
Ingredients
- 1 Turkey breast
- 1 Turkey leg
- 1 orange
- 2 shallots
- 4 cloves garlic
- 1 bunch sage
- 1 bunch thyme
- 1 bunch parsley
- 1 tbs coriander seed
- 1 tbs clove
- 3 star anise
- 1 tbs mustard seed
- 4 cups duck fat/ canola oil
- 1/2 cup sugar
- 4 tbs kosher salt
- 1 baguette
- Olive oil
- Salt and pepper
Confit
- Place all ingredients in a large pot
- bring up to a slight simmer not a boil
- stay at a simmer for 2 hours
- let cool in fat over night
- pick all meat of the bones
- reserve shallots
- in a food processor gently blend meat and duck fat to make a chunky paste, you want to make it smooth and chunky at the same time. Almost like meat mayonnaise.
- Add chopped sage and salt and pepper-
- spoon into mason jars
- add some duck fat on top to seal the turkey rillettes
To serve
- make some crostini with your favourite baguette. I like black bird bakery red fife sourdough
- spoon on some turkey rillettes and your favourite jam or jelly and serve.
Scallop crudo
Ingredients
- 5 u-10 scallops
- 5 tbs Yuzu
- 2 tbs good soy sauce
- 2 tbs orange juice
- 2 tbs lime juice
- 2 Nectarines
- 4 tbs good olive oil
- 1 sereano pepper
- Mint
- Roasted pistachios
- Kosher salt
Prep
- dry off your scallops
- cut into small pieces
- add your scallops to a bowl
- add yuzu, soy, orange juice, lime juice, sereano pepper, nectarine segements and olive oil, some mint leaves. add a pinch of salt but watch out because of the soy sauce.
- In a a martini glass add some crudo then top with fresh mint leaves and the roasted pictachio. Serve with a small spoon.
