Today I present to you a dish from the Aveyron countryside that I mentioned: The famous Farçous! Admittedly I have somewhat "altered" them to make them even more indulgent than they already are, but before "screaming" try them and tell me as objectively as possible (smiles). This poor man's dish in Aveyron was previously called Farson, which means in Occitan small Fars (small galettes).
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Ingredients for 4 servings

servings


  • 1 beautiful minced duck breast with its fat (by hand or machine)
  • 1 beautiful bunch of chard leaves, well washed
  • 1 small bunch of flat parsley
  • 2.1 oz (60 g) of flour (type 55)
  • 3 whole free-range eggs
  • 1 finely sliced onion
  • 2 cloves of garlic, degerminated and chopped
  • Duck fat or sunflower oil
  • Salt and freshly ground pepper