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By
Matthew EvansAbstract
The confit is delicious served with lots of roasted pumpkin and a chestnut and potato puree. Or you can strip the meat from the bone and toss through fresh pappardelle with roughly mashed roast pumpkin.
You could use poultry fat such as goose or duck (available from good delis), chicken or a well-flavoured oil. We use pork fat because that’s what we have on hand. The fat will keep if refrigerated for a month and can be re-used, or used to roast spuds.