A Pan-Cooked Pumpkin with Duck Fat and Garlic

1. 1

   Peel the potatoes and pumpkin and slice them no thicker than a generous 1/8 inch (3mm).

2. 2

   Melt the duck fat in a shallow, nonstick pan (I choose a cast-iron one, so well used it barely needs oiling), add the potato and pumpkin slices, neatly or hugger-mugger, seasoning them with salt, black pepper, thyme or rosemary leaves, and a little chopped garlic as you go.

3. 3

   Have the heat on low and cover the pan with a lid.

4. 4

   Cook the slices for about twenty-five to thirty minutes.

5. 5

   As they start to soften, press them down with a spatula so they form a sort of cake that will be golden on the bottom, with slices of potato that are soft right through.

6. 6

   I check them for tenderness by inserting a skewer right down through the center.

7. 7

   If it goes in effortlessly, then they are done.

8. 8

   Serve straight from the pan.

No additional tips available.