Ingredients for 6 servings

  • 4 Large Bintje potatoes peeled, then sliced
  • 3 large yellow onions from the marshes (or Roscoff) peeled and sliced
  • 60 g of duck fat and a touch of oil
  • 1 liter of poultry stock or pot-au-feu broth boiled with 20 g of dried porcini mushrooms crushed
  • thyme flowers
  • fine sea salt and freshly ground pepper