We make two types of carefully
prepared and seasoned foie gras: ‘mi-cuit’ foie gras (rare),
which is unctuous and pink in the centre, and preserved foie
gras which is as tasty as anything and improves with age.
The ‘mi-cuit’ foie gras is prepared in Monbazillac.
Foie gras is delectable accompanied by a delicately-flavoured
fruit jelly or chutney or even with dried fruit such as prunes
on lightly toasted brown bread. A green salad goes well,
although not too heavily seasoned. It is best to open
conserves an hour or so before serving them to allow the
flavours to breathe.
A variety of starters can be prepared with our sliced magret,
Périgourdin Delight, rillettes and grattons (the latter are
both pâtés made with duck cooked in duck fat).
We suggest one of the best Monbazillac sweet wines to
accompany our foie gras: Clos Fontindoule produced by Gilles
Cros. The wine is made using traditional methods such as
harvesting manually, late in the season, and with successive,
selective passages. It is oak-aged. We have chosen the 1994
vintage with which we don’t think you’ll be disappointed.
Fresh or smoked, magret is
wonderful. Our smoked and dried magret are lightly salted with
Bayonne salt and prepared with no artificial additives or
preservatives; they dry naturally for the length of time it
Smoked or dried magret :
• Can be eaten as an appetiser, either by itself or wrapped
around a piece of fruit (pear, melon, prune, grape...) and
skewered in place with a tooth pick.
• Added to mixed salads, jazzed up with shavings of foie gras,
and gizzards pan-fried in their own fat.
• Pan-seared and served with a fried egg or added to stews or
vegetables (peas, beans...).
For fresh magret, make a few diagonal slits in the skin and
pan-fry over a high flame for 10 to 15 min before turning the
magret onto the meat side and heating for a further 5 min.
Most of the fat will melt when the skin side is being cooked,
it should be removed and can be used in the preparation of
other dishes. Slice and serve with our Périgueux sauce.
There are instructions on the packet for pot-roasting or
Preserved duck confit is simmered
gently in duck fat for hours before being vacuum-packed with a
sufficient amount of fat for home preparation.
Cold, sliced, it will enliven gourmet salads and is
particularly delicious mixed with preserved gizzards.
Heat in its own fat, in the frying pan or in the oven, till
the skin turns a golden brown and serve with sautéed potatoes
and, perhaps, cèpe mushrooms.
Add to ‘gabure’ (a rich soup from the South-west of France),
cassoulet, vegetable dishes (lentils, oven-baked potatoes,
dried beans, broad beans...) half an hour before serving.
The neck is sewn and stuffed with an old-fashioned stuffing of
coarsely chopped duck and pork and liberally splashed with
It is served sliced, hot or cold:
• Cold with an accompaniment of salad, condiments or onion
• Hot, lightly heated through in the frying pan, coated with
Périgueux sauce and accompanied by peas, beans or sautéed