A Pan-Cooked Pumpkin with Duck Fat and Garlic

• potatoes 4 medium-sized, floury or waxy
• pumpkin 1 1/4 pounds (600g)
• duck fat 3 lightly heaping tablespoons
• a few sprigs of thyme or rosemary
• a single clove of garlic, chopped

1. Peel the potatoes and pumpkin and slice them no thicker than a generous 1/8 inch (3mm).
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. Have the heat on low and cover the pan with a lid.
4. Cook the slices for about twenty-five to thirty minutes.
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. I check them for tenderness by inserting a skewer right down through the center.
7. If it goes in effortlessly, then they are done.
8. Serve straight from the pan.

potatoes, pumpkin, duck fat, thyme, clove of garlic

Taken from www.epicurious.com/recipes/food/views/a-pan-cooked-pumpkin-with-duck-fat-and-garlic-381660 (may not work)