Translation of French cooking blurb please

snoboardrMon 14/07/08 20:42

I have a rather large tin of Confit De Canard from some posh place in France. Think überposh Fray Bentos in terms of what the tin looks like, but it does, I assume, come out from the tin to cook.

And herein lies the problem; everything on the tin is French and I cannot understand the preparation and cooking instructions. So I come here to the Borg mind of OUT to solve this problem for me.

I have painstakingly typed the French instructions and need them translating into English please. Be honest, I don't want to die because you've lied about your ability to translate.

Oh, and please don't tell me to go to Babelfish, as that pile of shite told me that this was the accurate translation (I particularly like "and add l' garlic" ;) .. "Crystallized duck thighs s' appreciate out of salad, can cook itself in persillade: make heat the crystallized ones in a frying pan with soft fire to dissolve grease. During this time, cut potatoes out of discs of 5 mm d' thickness approximately, dry the good in a cloth. Withdraw crystallized frying pan guand they are well gilded, égouttezles and maintain them with the heat. Put at the place potatoes to cook 10 mn with moderated fire, by stirring up them from time to time. As of the end of cooking, remove l' surplus of grease with l' d' helps; a cullière with soup, salt, pepper and add l' garlic and the chopped parsley. Decorate your dish with service with a salad sheet, pour potatoes and lay out finally crystallized gilded the side skin. You can also add boletus stoves."

So here is the passage I need translating:

Les cuisses de canard confites s'apprécient en salade, peuvent se cuisiner en persillade: faites chauffer les confits dans une poêle à feu doux pour faire fondre la graisse. Pendant ce temps, coupez des pommes de terre en rondelles de 5 mm d'épaisseur environ, séchez les bien dans un torchon. Retirez les confits de la poêle guand ils sont bien dorés, égouttezles et maintenez-les au chaud. Mettez à la place les pommes de terre à cuire 10 mn à feu modéré, en les remuant de temps en temps. Dès la fin de la cuisson, enlevez l'excédent de graisse à l'aide d'une cullière à soupe, salez, poivrez et ajoutez l'ail et le persil haché. Décorez votre plat de service avec une feuille de salade, versez les pommes de terre et disposez enfin les confits dorés côté peau. Vous pouvez ajouter aussi des cèpes poêlés.

I thank you.

viceMon 14/07/08 20:43

And call yourself a wannabe Canadian... :-)

philjohnMon 14/07/08 20:45

I ran this through a free translator - hope it helps...

"The thighs of preserved ducks appreciate themselves in salad, can cook themselves in persillade: done to heat the preserved ones in a frying pan to soft fire to let the grease melt. During this time, cut potatoes in washers of 5 mm of thickness about, dry the goods in a cloth. Withdraw the preserved ones of the frying pan guand they are well gilded, égouttezles and maintain them to the hot one. Put to the place the potatoes to cook 10 mn to moderate fire, while the time stir in time. As early as the cooking end, remove the grease surplus using a cullière to dines, salt, pepper and add the garlic and the minced parsley. Decorate your service dish with a salad leaf, pour the potatoes and dispose at last the preserved ones gilded side skin. You can add also fried Ceps. "

snoboardrMon 14/07/08 20:48

quoting > "And call yourself a wannabe Canadian"

In my part of Canada we don't speak French.

quoting > "I ran this through a free translator - hope it helps..."

Hmmm, it's *almost* as comedic as the Babelfish one, but thanks ;)

Any actual French speakers able to give a human-based translation that's in plain English.......?