Potato Tikki with Sweet Onion Confit

Ingredients 4 large potatoes 50 g nibbed almonds, lightly toasted 1 cup red pepper, minced 2 chilies, minced (optional) 1/2 lime or lemon, juiced 2 tablespoon fresh coriander, minced 1 tablespoon cornflour Sea salt and freshly ground black pepper Oil, for frying L’Epicurien Sweet Onion Confit   Directions Boil the potatoes in their skins until … More Potato Tikki with Sweet Onion Confit

Rougié Confit of Duck Legs with Sarlat Style Potatoes

    1 can Rougie Confit of Duck Legs Duck Fat Potatoes 4 cloves garlic Parsley Salt and freshly ground pepper Slice potatoes and fry in duck fat with the garlic cloves. Heat Confit of Duck Legs in 350 degree oven for about ten minutes, until warmed through. Grill skin to crispen before serving. Arrange … More Rougié Confit of Duck Legs with Sarlat Style Potatoes