TRUFFLE PURÉE

DUCK FAT.. “La Délicate”

A delicious purée flavoured with crispy bacon and a hint of truffle, made even more sumptuous with DUCK FAT "La Délicate” Sublim'. All the ingredients necessary to bring festive joy to your end-of-year meals.

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Preparation : 10 minutes

Baking : 30 minutes

6 people

potatoes (such as Bintje) : 1 kg

DUCK FAT "La Délicate” Sublim' : 50 g

milk : 20 ml

1 creamy St Félicien cheese (or other creamy cheese)

chopped truffle : 2 tsp.

thin slices smoked bacon : 6

Salt

Freshly ground pepper

Ustensils

Pressure cooker

Potato masher

Frying pan

Préparation

The day before, if possible, chop the truffle and add it to the DUCK FAT “La Délicate” Sublim’; keep refrigerated.
Peel the potatoes and cook in a large pan of salted water for 30 minutes.
Drain the potatoes and mash them in a large saucepan.
Heat the milk and the St Félicien cut into pieces.
Add the truffle-infused in DUCK FAT “La Délicate” Sublim’ and the hot milk and cheese mixture, and gently combine over low heat with a spatula.
Adjust the seasoning to taste.
Cut the slices of bacon in half and cook them without adding fat in a non-stick pan, and brown them.
Serve in individual bowls, garnished with the slices of bacon, as an accompaniment to red or white meat.

Tip : if possible, sprinkle a few slivers of truffle on top just before serving.

Soup, or puree?