Sarladaise
Sarladaise. Sprinkle with salt and freshly ground pepper, the garlic, and the parsley. Divide the duck fat between the pans and melt over a medium heat.
Pat the potato slices completely dry. Dans une grande poêle antiadhésive allant au four, faire revenir les pommes de terre dans le gras de canard à feu moyen jusqu'à ce qu'elles soient bien dorées. Push down on the potatoes to keep them together. the potatoes roasted in duck fat to accompany the crisped-up confit is called "pommes de terre à la sarladaise". les pommes de terres à la "sarladaise" se marient très bien avec le confit. 'sarladaise' (sautéed) potatoes go very well with duck confit. dice the potatoes, fry in the duck fat and add garlic and parsley.
Gratin simple de pommes de terre.
In hot skillet, and wiped, put your duck fat.
Add the potato with the salt and turn carefully every now. Then cut them into narrow slices - like thick coins. Tony Fleming's roast duck dish is served with potatoes sarladaises - a French dish of potatoes cooked in duck fat - with cimi de rapa (turnip tops) and a fruity blackcurrant sauce.
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Ophelia Lee
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