seb47 Posted December 12, 2008 Share Posted December 12, 2008 I've bought a vaccum sealed pack of grattons de canard and would like to serve them on a salad.Am I right in thinking they'll need to be crisped up in a hot frying pan before throwing on the salad?Cheers, Link to comment Share on other sites More sharing options...
Phil & Pat Posted December 12, 2008 Share Posted December 12, 2008 Would they be the gallic equivalent of pork scratchings? Please... where did you find them? Link to comment Share on other sites More sharing options...
Clair Posted December 12, 2008 Share Posted December 12, 2008 http://www.foie-gras-sarlat.com/grattons-canard-c-26_177.htmlif you want something meaty for a salad, try Gésiers de canard (gizzards) Link to comment Share on other sites More sharing options...
seb47 Posted December 12, 2008 Author Share Posted December 12, 2008 I think you mean the 'fritons' (I googled grattons and came up with a thread that mentioned them).We bought our grattons at Frespech Farm in Tarn et Garonne who do all things duck (and have a website) and am sure will do the fritons - may even post them to you if it's too far. Link to comment Share on other sites More sharing options...
seb47 Posted December 12, 2008 Author Share Posted December 12, 2008 Thanks Clair - I'm looking forward to some more 'duckish replies'. Pete is hassling me just now to get off the computer as we're about ready to set off for Bergerac/Stansted to do the pre Christmas run! Getting excited as we'll see the family tonight.Cheers Link to comment Share on other sites More sharing options...
Phil & Pat Posted December 12, 2008 Share Posted December 12, 2008 Thank you, something new to look out for.Have a safe trip. Link to comment Share on other sites More sharing options...
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