Ingredients for Turkey Leg Confit Taco with Pasilla Purée and Pickled Peach Salsa

• 1.4kg lard

• 3 tablespoons sugar

• 3 tablespoons kosher salt

• 2 skin-on turkey drumsticks (675g)

• 2 skin-on turkey thighs (675g)

• 240ml apple cider vinegar

• 240ml sugar

• 1 matsked kosher salt

• 2 peaches (about 350g ), sliced

• 1 tablespoon yellow mustard seeds

• 12 fresh thyme sprigs

• 1 cup chopped red onion

• 1/2 cup coriander leaves, chopped

• 1 tablespoon lemon juice

• 1 matsked olivolja

• Pinch kosher salt

• 60g dried pasilla chillies

• 2 cloves garlic

• 100g chopped red onion

• 1 teaspoon sugar

• 1/2 teskedar kosher salt

• 1 tablespoon vegetable oil, for frying

• 12 majstortillas

• 2 avocados, diced

Preheat the oven to 149°C. Melt the lard in a 5-quart pot or Dutch oven over medium heat. Add the sugar and salt and stir until dissolved. Add the turkey and place in oven. Turn turkey pieces every 30 minutes and cook until turkey is tender and a paring knife can easily be inserted into the thickest part of the thigh, about 1 1/2 to 2 hours. Remove from oven and let cool to room temperature. Carefully remove the skin from turkey pieces and reserve. Shred the meat and reserve.

Bring the vinegar, sugar, salt, and 240ml water to a boil and stir until dissolved. Place peaches, mustard seeds, and thyme in a heatproof glass container and pour vinegar mixture over. Let sit until mixture comes to room temperature, then refrigerate 1 hour.

Dice the chilled peaches and combine with the onion, coriander, lemon, olive oil, and salt. Taste and adjust seasoning.

Toast the chillies in a dry skillet over medium-high heat for 1 to 2 minutes until fragrant. Let cool and remove stems and seeds. Bring 240ml water to a boil and pour over chillies. Steep until tender, about 5 minutes. Purée the chillies, water, garlic, onion, sugar, and salt in a blender until smooth, adding more water, 1 tablespoon at a time, if necessary. Taste and adjust seasoning. Purée can be made 1 day in advance.

In a large skillet over medium-high heat, fry the reserved turkey skin in the oil until crisp and golden brown. Remove and chop. Warm the shredded meat and toss with the skin.

Warm the tortillas. Spread a spoonful of pasilla purée on each tortilla. Divide the turkey meat and skin between the tortillas and top with peach salsa and diced avocado.

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