Purée de Pommes de Terre a la Graisse de Canard from Memories of Gascony by Pierre Koffmann
Cook the potatoes in boiling salted water until soft, then drain and mash. Boil the milk and pour it on to the potatoes, add the duck fat and mix well. Check the seasoning and serve very hot.
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Ingredients
- salt
- freshly ground pepper
- 200 ml/7 fl oz milk
- 70 g/2½ oz duck fat
- 800 g/1¾ lb potatoes, peeled and cut into chunks
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