Confit Goat Recipe
Avocado Queso, Scallion Ash, and Sicilian Pistachios
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Ingredients
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Confit Goat
Avocado Queso
Scallion Ash
Sicilian Pistachios & Garnish
Method
Confit Goat
- 1
Prepare goat
Pat goat pieces dry with paper towels. Season evenly with 2 tsp coarse kosher salt and 1 tsp cracked black pepper, rubbing the seasoning into the meat.
- 2
Arrange and submerge
Place the seasoned goat in a medium ovenproof saucepan or Dutch oven in a single layer. Add the smashed garlic, thyme sprigs, rosemary sprigs and bay leaves, tucking herbs among the pieces. Pour 2 cups extra-virgin olive oil over the meat so pieces are fully submerged; if needed add a little more oil to cover.
- 3
- 4
Cool and store
Remove from oven and let cool in oil to room temperature, about 30–45 minutes. Lift goat from oil and transfer to a tray; reserve the oil (strain and refrigerate for other uses). Using two forks, shred or pull the meat into chunks. Keep warm for plating or refrigerate in oil for up to 3 days.
- 5
Finish before serving
If you want a lightly crisp exterior, warm a heavy skillet over medium-high heat, add 1–2 tbs of the reserved confit oil, and sear shredded goat 1–2 minutes per side until edges caramelize. Keep warm until plating.
Avocado Queso
- 6
Prepare avocado
Halve and pit the avocado, scoop flesh into a blender or food processor. Add 4 oz cream cheese and 1 tablespoon fresh lime juice.
- 7
Blend base
Pulse the avocado and cream cheese until smooth. With the motor running, add 1/2 cup whole milk gradually to reach a thick, pourable queso consistency.
- 8
Add cheeses and seasoning
Transfer the avocado mixture to a small saucepan over low heat. Stir in 1 cup shredded Monterey Jack and 1/2 cup shredded aged cheddar. Stir constantly until cheeses melt and the mixture is smooth, about 4–6 minutes. Season with 1/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp ground white pepper. Keep warm on the lowest heat setting, stirring occasionally to prevent skin forming.
Scallion Ash
- 9
Dry and trim scallions
Trim root ends and any yellowed tips from 6 scallions. Pat thoroughly dry — moisture will cause oil to spit when frying.
- 10
Fry scallions to char
In a small heavy saucepan, heat 1 cup neutral oil to 375°F (190°C). Working in batches if necessary, add scallions and fry until the white and light-green parts are deeply charred and blackened, about 2–4 minutes, turning as needed. Use a slotted spoon to transfer charred scallions to a paper towel-lined tray; allow to cool.
- 11
Make ash
When scallions are cool and dry, transfer them to a small food processor or use a mortar and pestle. Pulse or grind to a fine crumb/ash texture. Sift if needed to remove large pieces. Season ash with 1/4 tsp fine salt. Alternatively, for a smokier note, roast scallions under a broiler until blackened and then grind.
Sicilian Pistachios & Garnish
- 12
Toast pistachios
Preheat a small skillet over medium heat. Add 1/2 cup shelled pistachios and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes.
- 13
- 14
Season pistachios
Sprinkle toasted (and cooled) pistachios with 1/2 tsp flaky sea salt. Reserve.
- 15
Plating and finishing
To assemble: spoon a generous pool of warm avocado queso on each plate. Top with a portion (about 5–6 oz or 140–170 g) of warm shredded confit goat, arranging so some queso shows. Scatter scallion ash lightly over the goat and queso to provide contrast and smoky onion flavor. Sprinkle toasted Sicilian pistachios over top for crunch, and add a few micro cilantro leaves. Finish with a small pinch of flaky sea salt and serve with lime wedges on the side.