Rendered the fat with a blow torch (which makes you feel pretty badass) then cooked it at 275F for about 2 hrs. Roasted it on a bed of veg which I used to make my sauce - only had white wine and chicken stock but turned out wicked. Potato Gratin, Swiss chard, Onion. Horseradish Cream. Washed it down with a couple glasses of ridiculously good Bordeaux.
Finished off with Ad Hoc lemon bars with raspberry coulis. Addicted to blowtorch now
