There are 4 key components in these melt-in-the-mouth, intensely garlicky, skillet-fried potatoes from southwest France — the potatoes, the garlic, parsley and duck or goose fats. As duck fats is probably not obtainable to all readers, my query was, how would the dish be with out it? The reply was: nearly as spectacular. Which is why I’m providing the unique and an alternate model of this traditional, which marries nicely with absolutely anything.
Pommes de terre sarladaises / Skillet-fried potatoes with garlic and parsley
Pommes de terre sarladaises (pronounced sahr-lah-DEHZ) take their title from the gorgeous city of Sarlat-la-Canéda in Dordogne. Farms within the surrounding space increase geese and geese, which star within the native delicacies within the type of confits (preserved duck or goose), foie gras and cassoulet (a bean stew that I plan to put in writing about sooner or later). Sarlat has a bustling farmers market all year long, and over the winter it additionally hosts a marché au gras, the place fatted fowl and their merchandise are offered in line with historical customized.
Among the many merchandise offered are duck and goose fats in jars or cans, which simplifies issues in the event you’d wish to make Sarladaise potatoes the genuine manner. Lately duck fats can be stocked in shops all through France and on-line within the States, Britain and plenty of different nations. Nonetheless, I’ve by no means bought this product, as I choose to make my very own.
Rendering duck fats is simpler than it’s possible you’ll assume, offering you cook dinner duck infrequently. For instance, in the event you’re making ready a magret de canard (duck breast), you’ll be able to pour off the fats right into a recipient because it cooks, then pressure it by means of a sieve right into a clear jar. As soon as it cools you’ll be able to refrigerate the duck fats, which is able to preserve for months. You may add to the jar time and again, and use the fats as wanted for cooking — nicely, I primarily use it for Sarladaise potatoes.
Missing duck fats, you’ll be able to fry the potatoes in a mix of butter and oil.
For fulfillment with no matter model you select, listed here are some ideas. First, don’t be tempted to speed up preparation by steaming or parboiling the potato slices earlier than frying — they have to be fried uncooked (à cru) to realize the crispy exterior and meltingly tender inside. Second, wait till the potatoes are golden and able to serve earlier than including the garlic. The minced uncooked garlic is what produces the pleasant pungency of those potatoes.
In the event you’d wish to strive your hand at rendering duck fats, you possibly can begin out with considered one of these recipes: magret de canard au cassis (duck breast in a black currant sauce), salade thaïe au magret (Thai-style salad topped with sliced duck breast) or canard rôti au miel et au thym (roast duck with honey and thyme). Every recipe will produce about half a jar of duck fats — greater than sufficient for frying up a panful Sarladaise potatoes.
Pleased cooking.
