It’s Mardi Gras, which means, of course, “Fat Tuesday.” It’s the last chance to let it all go before Lent begins. Traditionally, fatty, decadent and sweet foods are eaten on Mardi Gras, and much alcohol is imbibed. It’s the time to indulge before the ritual fasting of the Lenten season. In the past, Christians gave up all animal products for the duration, so the last day before that privation was a feast.
Whether you are fasting for Lent or not, Mardi Gras is a great time to join in the fun and eat with abandon.
Our duck fat makes deliciously rich focaccia bread. Topped with fresh herbs and flaky salt, it’s wonderful on its own, as a soup or salad accompaniment, or as the vehicle for your favorite sandwich fillings.
Generously filled with silky, truffle-studded foie gras, these crispy choux puffs make the perfect special occasion appetizer. Happy Mardi Foie Gras!
This recipe is adapted from Jennifer McLagan’s excellent cookbook, Fat: An Appreciation of a Misunderstood Ingredient, which is on point for the Fat Tuesday theme. Try it spread on warm baguette, stirred into hot polenta or slathered on a ripe fig.
It may have a fancy sounding name, but a “gaufrette” is just a waffle-cut potato chip, en Français. This easy recipe is anything but stuffy. Light, crispy potato chips fried in duck fat become the perfect perch for cool crème fraȋche and briny caviar. Laissez les bons temps rouler!