In the Dordogne, signs for farmhouse-inns are a common sight. These are farms which offer dinner and may have a few rooms attached for travelers. The folks at La Combe scoped out the best of these in the area and we had the pleasure of lunch at La Ferme des Cent Ecus. As you can see from the pictures, this building is more than a few centuries old and made a charming setting for our meal.
The farm raises geese for foie gras and we enjoyed a lovely meal of goose confit, ratatouille and Potatoes Sarladaise.The ratatouille hails from Provence, but the goose and potatoes are very tradtional in this part of France.
Terrine
Goose Confit, Ratatouille, Potatoes Sarladaise
Chevre
POTATOES SARLADAISE
(serves 6)
- 175-220 grams goose or duck fat
- 1 kilo potatoes, thinly sliced
- 3 cloves garlic, finely chopped
- salt and freshly ground pepper
- 2-3 tablespoons chopped parsley
Heat half the goose/duck fat in a large skillet. Add the potatoes and fry gently, regulating the heat so that they cook through as they brown, adding more fat as needed. Turn the potatoes from time to time, taking care not break the slices. Add the garlic when the potatoes are partially cooked; it loses its flavour if it browns too much or may even scorch. Season with salt and pepper and just before serving add the parsley and toss through.
This is Diane Holuigue's recipe and her note says that this is"the classic potatoes with goose/duck fat from Sarlat, and the traditional accompaniment to confit."
I've waxed poetic before about the glory of food cooked in duck fat. It's affirming to know that generations of French women and men feel as I do.
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