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Showing posts from September, 2016

Taloa with Duck Legs and Plums

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Taloa is a simple Basque flatbread that can be wrapped around a variety of savoury and even some sweet fillings. It's quite often filled with ventrèche; in other words, it's made into a southern French bacon sandwich - kind of. I've come across quite a few variations on this simple little bread, some of which I suspect add yeast since they look and feel more like a pitta bread. This simpler version is based on a recipe from a tourist office leaflet so I assume it's reasonably authentic. The breads would normally be cooked on a flat grill (plancha) but a frying pan does the job too. If you're wondering why cornmeal is used then you clearly haven't driven along the many, many miles of road lined with maize fields in the south west of France.

There are plenty of plums around in that area too so I've added some to the duck sauce. I used fairly large British plums, but if you have some of the smaller varieties (and smaller varieties do seem to be popular in the…