Thomas keller has a technique for processing/rendering fat that works with anything.
described for duck fat (if pork fat is King of all fats, then duck fat is the Queen), he runs the skin/scraps/fat through a meat grinder to bust up all the tissues, then vacumn bags it and sous vide's it at 189 degrees for 1.5-2 hours.
that technique works well, and extracts every last scrap of fat.
a quick and dirty technique while gets you most of the fat, but with out the fuss, involves chopping up the odd bits and skin with a knife (as fine a dice as you have the energy/time to perform), then sticking it in a ziploc heavy duty freezer bag (excluding as much air as possible), and tossing it in barely simmering water with a plate ontop of the bag to keep it submerged. 2 hours later, you've got fat!
Now the MOST fabulous confit turkey legs i've ever made, i used all duck fat. this time, i was at my dad's house, and i didn't bring any duck fat, so i was planning on simple using butter, but them the turkey prep left me with lots of skin/fat/bits, so i decided to render the fat with the baggie tehcnique, which worked well enough. the turkey fat definitely had a "turkey" aroma to it, so i thought that would enhance the confit, and use this part of the bird as well (i hate to waste anything).
Any fat will work, just depends on the falvor your trying to develop. Chicken fat, turkey fat, duck fat, butter..i would expect each work, imparting a slightly different taste to t he end product.
The time and temperature are correct, and work great. the meat literally fell off the bones when the cooking was completed.
the render fat (and turkey stock made from the bones), where also used in the stuffing, and in the fricasse of breast meat.
Edited by Heartsurgeon, 29 November 2009 - 04:36 PM.