Pommes de terre farcies à la périgourdine

Name: Pommes de terre farcies à la périgourdine
Total time: 75 min
Yield: Serves 4
Cuisine: Périgord
Ingredients: 8 large waxy potatoes (200 g / 7 oz each); 300 g (10 oz) pork sausage meat; 150 g (5 oz) dry-cured ham, chopped; 2 cloves pink garlic, chopped; 1 bunch of flat-leaf parsley, chopped; 1 egg, beaten; 250 ml (1 cup) chicken stock; 2 tablespoons duck fat; 1 pinch of freshly ground pepper

Périgord-style stuffed potatoes

⏱ 75 minServes 4Medium540 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

8large waxy potatoes200 g (7 oz) each
300 g (11 oz)pork sausage meat
150 g (5 oz)dry-cured ham, chopped
2 clovespink garlic, chopped
1bunch of flat-leaf parsley, chopped
1whole egg, beaten
250 ml (1 cup)chicken stock
2 tbspduck fat
1 pinchfreshly ground pepper

8 large waxy potatoes 200 g (7 oz) each
300 g (11 oz) pork sausage meat
150 g (5 oz) dry-cured ham, chopped
2 cloves pink garlic, chopped
1 bunch of flat-leaf parsley, chopped
1 whole egg, beaten
250 ml (1 cup) chicken stock
2 tbsp duck fat
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (28 cm / 11 in) with lid

1 melon baller (25 mm / 1 in)

1 bowl (22 cm / 9 in) for the stuffing

1 paring knife (9 cm / 3½ in blade)

03 — Method

Peel the potatoes, slice off a lid and hollow out with a melon baller, leaving 1 cm (⅜ in) walls.
Mix the sausage meat, ham, garlic, parsley and beaten egg into an even stuffing.
Fill the potatoes generously, mounding the top, and set the lids on at a slight angle.
Heat the duck fat in a Dutch oven over medium heat and brown the potatoes on their bases for 5 minutes.
Pour in hot stock halfway up the potatoes, cover and simmer gently for 50 minutes without stirring.
A knife should slide easily into the potatoes and the stuffing should be firm and cooked through.
Serve hot with the reduced cooking juices, freshly ground pepper and a little chopped parsley.