Recipe: Farçous a la lotoise

Name: Farçous a la lotoise
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Yield: 4 portions
Ingredients: 1 beau magret de canard haché, avec son gras (à la main ou à la machine)1 beau bouquet de feuilles de blettes, bien lavées1 petite botte de persil plat60 g de farine (type 55)3 œufs fermiers entiers1 oignon ciselé2 gousses d'ail, dégermées et hachéesGraisse de canard ou huile de tournesolSel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 4.8/5 (5 reviews) Starters

Prep 20 min

Cook 15 min

Rest 1h

Total 1h35

Servings 4 serv.

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).

Ingredients for 4 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
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

Step-by-step directions

1- Finely chop the chard leaves and flat parsley.

2- In a large bowl, mix the minced duck breast, onion, garlic, flour and eggs. Then add the chopped chard and parsley, salt and pepper generously.

3- With clean hands, work the mixture until you obtain a homogeneous mixture. Cover the bowl and let rest for at least 1 hour.

4- Heat a pan with a knob of duck fat or a drizzle of oil. Using a spoon, place three small heaps of mixture that will spread slightly. Cook for approximately 3 minutes on each side. Place them on paper towels and repeat until the mixture is exhausted.
Serve the farçous hot, warm or cold, accompanied for example with curly endive salad or small garlic croutons

Verts de blettes