Confit Nutter

Well, what am I supposed to do with all that goose fat lying around? In addition to a jar of confit of 4 goose legs, I have another jar of a pair of duck legs, a small jar of shredded breast of lamb, and today's project was a stab at beef. I used topside and shin. The shin is a perfect choice for this (topside less so, but it's what I had in the freezer). Because I'm greedy and selfish, I did scoop out the marrow from the shinbone as soon as that bit was cooked so I could eat it warm with a bit of salt. I love the marrow. I cooked it with lots of garlic in the goosefat, and it seemed to work ok. We'll see how it is in a few weeks or months.