Foie gras, lentilles, graisserons

You’ll find something resembling this dish on local menus across south-west France; it epitomizes the style of simple, hearty food for which we are renowned and the flavours and ingredients we love. In Gascony, tossing some graisserons – pieces of crispy duck skin that I can best liken to pork scratchings – into a dish is as easy as sprinkling over parsley; the amount of confit duck we consume means there is a ready supply of skin. It might not be so readily available in this country but mo