Ooooh, speaking of the Sud-Ouest.Originally Posted by Sir C
Our female Toulouse based DJ mate was up in Paris last summer, so we got and cooked 4 confits de canard.
She told us her 99 year old granny always makes sautéd spuds the next day in the confit fat. Did them in a wok as we had tons of fat left.
Best fried spuds I've ever eaten.
Reply With Quote