Pommes sarladaises

Sarlat-la-Canéda, a beautiful medieval town in the Périgord region of Dordogne, gave its name to this simple dish of sliced potatoes cooked with garlic in goose or duck fat. A luxurious version uses black truffles; here I have given a cep option. It may be hard to contemplate, but this is traditionally served alongside confit of duck. It’s a good way of using the fat that the confits are encased in when bought preserved in a tin.