Ventreche Poêlée avec Pommes de Terre Sarladaises

Slice 600 g of potatoes into thin rounds and mince 10 g of garlic finely.

Cut 200 g of ventreche into thick lardons and brown them in a large skillet until crisp.

Remove the ventreche, add 50 g of duck fat to the skillet, and sauté the potatoes until golden and tender.