Pommes Sarladaise, Sarladais-style potatoes cooked in duck or goose fat with black truffles is one of the most satisfying dishes I have ever had.  This style of cooking potatoes in goose or duck fat is done all over the Perigord region in France and can be found on almost every menu in the town of Sarlat.  Sarlat is a medieval town, known for it’s wonderful market.  The Sarlat market is the place to go to get fresh truffles or foie gras, or any other form of charcuterie.  It’s an amazing display  of  French luxury foods that every connoisseur should experience at least once!

The Market in Sarlat, The Perigord, France

Pommes Sarladaises with Perigord Black Truffles:
2 lbs. Russet Potatoes
1 large Minced Garlic Clove
5 to 6 Tablespoons Goose or Duck Fat
2 Tablespoons Minced Parsley
Salt and Pepper
1.5 oz. Fresh Black Perigord Truffles cut into matchsticks

Peel and blanch the whole potatoes for about 2 to 3 minutes maximum. Remove and pat dry. If the potatoes are small, cut them in 3/8 inch slices, if they are larger, cut them into 3/4 inch pieces. In a large pan, over high heat, add two tablespoons fat (we used goose fat, but duck is great too). Carefully add the potatoes to the very hot melted fat. Reduce the heat, and stir often (gently) until the potatoes start looking slightly golden or when the fat is gone. Add some salt and two more tablespoons fat and cook until golden light brown. Add the garlic, the chopped parsley and one (or two) tablespoon(s) fat. Stir for a minute, add the truffles, then stir for another minute or so, and add salt and pepper if needed. Voila! Serve with the Truffle Omelette, or with Duck Confit.

This recipe is quite simple, allowing the amazing flavor and fragrance of fresh Perigord black truffles to shine through.  Black Truffle Omelette will always be one of my favorite ways to enjoy black truffles.

Ingredients

• 6 Eggs

• 1 oz Perigord Black Truffle, sliced thin, saving a very small piece to grate for the finishing touch

• 2 1/2 Tablespoons Crème Fraiche

• Salt and Pepper

• 1 oz. Butter

Instructions: Beat the eggs and add the truffle slices. Cover and refrigerate up to 4 hours to allow the truffle flavor to permeate into the eggs. Add two to three tablespoons of crème fraiche to the eggs and truffle slices and stir carefully. Add salt and pepper to taste. In a large hot pan, melt one ounce of butter, add the eggs and truffle. As the eggs cook, push them towards the center of the pan with a wood spatula until they are cooked but still soft. You may serve them as is, or fold the omelette. Sprinkle the graded truffle on top and serve.