-
1
Sprinkle the meat liberally with salt and pepper.
-
2
Refrigerate overnight, uncovered.
-
3
When youre ready to cook, rinse the meat in cold water; if youre using the oven (see next step), heat to 300.
-
4
Put the fat in a pot that will allow you to submerge the meat, or nearly so.
-
5
If youre using lard or duck fat, heat it in the oven until melted; if youre using oil, warm it.
-
6
Submerge the meat in the fat, put a piece of parchment paper directly on top and weigh the paper down with something (I used a wooden spoon) to keep it in place.
-
7
Cook slowly on top of the stove or in the oven, adjusting the heat as necessary so the fat bubbles gently not rapidly and turning the meat once or twice if it is not completely submerged.
-
8
(You may wind up cooking at a temperature as low as 250.)
-
9
Its done when you can easily pierce it with a skewer, 2 hours or longer for cheek and belly, 1 hour for turkey.
-
10
Remove the meat from the fat.
-
11
Proceed or refrigerate the meat, lightly covered, for a day or two.
-
12
Heat the oven to 350.
-
13
(If youre using turkey, drizzle the bread with olive oil.)
-
14
Place the meat skin-side up directly on top of the slice of bread (you want the meat to just cover the bread; any bread thats exposed may burn).
-
15
Put on a rack set over a rimmed baking sheet and roast, checking occasionally and adjusting the heat as necessary, until the skin becomes quite crisp, as little as 45 minutes or somewhat longer.
-
16
Remove.
-
17
Meanwhile, whisk together the olive oil, vinegar, mustard, capers, salt and pepper.
-
18
Taste and adjust the seasoning; the dressing should be quite sharp.
-
19
Wash and dry the greens.
-
20
If youre using turkey, pull out the thigh bones (they should slip out easily).
-
21
With the meat still on top of the bread, chop the meat and bread into bite-size pieces (it doesnt matter if it crumbles a bit).
-
22
Toss with the greens and the dressing, and serve.
