To appreciate this dish, pour the contents of the tin into a container. Cover and simmer over low heat for about 15 minutes, stirring occasionally.
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Following the traditional Périgord recipe, the potatoes are browned in duck fat and flavoured with garlic and parsley to accompany the preserved duck drumsticks.
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To appreciate this dish, pour the contents of the tin into a container. Cover and simmer over low heat for about 15 minutes, stirring occasionally.
This recipe is inspired by Basque tradition, combining the spiciness of the famous Espelette pepper with the colours and melt-in-the-mouth texture of sweet peppers and tomatoes.
Warm in a pan on a low heat. When the piperade is hot, form little wells and break an egg into each one. Cover and leave to cook for about 7 to 8 minutes until the egg white has solidified. Serve piping hot.