Parsnip with duck confit

Pulled out some parsnips that had stayed in the vegetable plot over winter, this is probably the best way of storing them. The middle core had gone woody and has to be removed, but otherwise sweet and tasty as usual.

1. Cut parsnip into pieces, remove meat from duck leg confit, remove pod and skin from broad bean (or other green veg or herb like parsley).

2. Cook parsnip in duck fat, season with salt & pepper, until soft.

3. Add duck meat and broad bean, mix and stir until warm.