Mangalitsa Lard Chicken Confit
This dish is a twist on duck confit, substituting the mangalitsa or "woolly pig" fat for duck fat and chicken for duck. The result is incredibly rich, tender, and flavorful. try serving with a bibb lettuce salad and a tarragon vinaigrette. The a freshness of the salad and the acid in the dressing contrast wonderfully with the richness of chicken.