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Post by spectrum on May 31, 2023 11:44:11 GMT 1
Not seen it at Super U for weeks, shortage of Ducks? "Bird flu" or they have been on a diet? anyone any ideas?
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Le-Dolly
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Post by Le-Dolly on May 31, 2023 12:54:34 GMT 1
I can only suggest that you may wish to look elsewhere, there is no shortage here in any of the shops that I habitually use.
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exile
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Massif Central
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Post by exile on May 31, 2023 13:56:48 GMT 1
Our Super U has taken it out of the chiller cabinets where it has always been kept and it is now on the open shelves down by the tinned ready meals. As it is in sealed jars I see no problem in that.
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Le-Dolly
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La Souterraine (23) depuis '05.
Posts: 566
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Post by Le-Dolly on May 31, 2023 14:11:00 GMT 1
Our Super U has taken it out of the chiller cabinets where it has always been kept and it is now on the open shelves down by the tinned ready meals. As it is in sealed jars I see no problem in that. That's the only place that I have seen it too. |
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jackie
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Post by jackie on May 31, 2023 14:26:52 GMT 1
Ours usually have it in the poultry section.
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Post by spectrum on Jun 1, 2023 7:40:21 GMT 1
Thanks for that, its usually in the chiller cabinet with the cold meats, the space it is normally put just says, "not available", will look elsewhere next week.
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dylan
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Post by dylan on Jun 1, 2023 8:52:06 GMT 1
Blocks of Duck fat are in the meat chillers in Leclerc La Rochefoucauld, I think about 1 kilo blocks, it is very good.
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Post by Nutty on Jun 15, 2023 17:39:18 GMT 1
I remember buying a South West cookery book ("Goose Fat and Garlic") about 20+ years ago during one of our holidays down here. On flicking through it I found a recipe for Pommes de Terre Sarladaises which looked simple enough (even for me) to make.  It's thinly-sliced potatoes fried in duck fat for about 30 mins until crisp, with the addition late on of garlic, parsley - and sprinkled with sea salt just prior to serving. I don't know of a better recipe for potatoes.. Try it!  |
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Post by lapourtaider on Jun 15, 2023 17:52:19 GMT 1
I remember buying a South West cookery book ("Goose Fat and Garlic") about 20+ years ago during one of our holidays down here. On flicking through it I found a recipe for Pommes de Terre Sarladaises which looked simple enough (even for me) to make. It's thinly-sliced potatoes fried in duck fat for about 30 mins until crisp, with the addition late on of garlic, parsley - and sprinkled with sea salt just prior to serving. I don't know of a better recipe for potatoes.. Try it! On holiday in Sarlat, it's almost all there is to eat 🤣🤣 |
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Post by Nutty on Jun 15, 2023 17:58:25 GMT 1
Lucky them! |
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Post by jardiniere on Jun 15, 2023 18:58:54 GMT 1
Our Super U has taken it out of the chiller cabinets where it has always been kept and it is now on the open shelves Tinned anchovies are always in the chiller cabinets here. Never understood why. |
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Nifty
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Post by Nifty on Jun 16, 2023 9:38:33 GMT 1
How do I get my hands on some puppy fat ?
Never mind Sarlat. In Galway it is wall-to-wall boiled potatoes; or at least it was in the day…..
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Le-Dolly
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La Souterraine (23) depuis '05.
Posts: 566
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Post by Le-Dolly on Jun 16, 2023 10:11:30 GMT 1
I remember buying a South West cookery book ("Goose Fat and Garlic") about 20+ years ago during one of our holidays down here. On flicking through it I found a recipe for Pommes de Terre Sarladaises which looked simple enough (even for me) to make. It's thinly-sliced potatoes fried in duck fat for about 30 mins until crisp, with the addition late on of garlic, parsley - and sprinkled with sea salt just prior to serving. I don't know of a better recipe for potatoes.. Try it! There is an easier "make and forget" way of making this. Chop potatoes (skin on) into small pieces, about the size of the top of your thumb, and add to ovenproof dish, add a couple of spoons of duck/goose fat and roughly chopped garlic (plenty). Place in microwave for two minutes to melt fat then stir together, add coarse sea salt and a good shake of parsley and combine. Place in a 200°C oven for one hour stirring half way through. Serve. This recipe can also be adjusted by adding chopped mushroom at twenty mins before completion to make a 'forestier' version. This can also be added to a salad of smoked duck or goose, gésiers and foie gras to produce a Salad Perigordian.
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Le-Dolly
Member
La Souterraine (23) depuis '05.
Posts: 566
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Post by Le-Dolly on Jun 16, 2023 19:06:29 GMT 1
I remember buying a South West cookery book ("Goose Fat and Garlic") about 20+ years ago during one of our holidays down here. On flicking through it I found a recipe for Pommes de Terre Sarladaises which looked simple enough (even for me) to make. It's thinly-sliced potatoes fried in duck fat for about 30 mins until crisp, with the addition late on of garlic, parsley - and sprinkled with sea salt just prior to serving. I don't know of a better recipe for potatoes.. Try it! There is an easier "make and forget" way of making this. Chop potatoes (skin on) into small pieces, about the size of the top of your thumb, and add to ovenproof dish, add a couple of spoons of duck/goose fat and roughly chopped garlic (plenty). Place in microwave for two minutes to melt fat then stir together, add coarse sea salt and a good shake of parsley and combine. Place in a 200°C oven for one hour stirring half way through. Serve. This recipe can also be adjusted by adding chopped mushroom at twenty mins before completion to make a 'forestier' version. This can also be added to a salad of smoked duck or goose, gésiers and foie gras to produce a Salad Perigordian.
Tastes like heaven. |
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