Tasting Tips

Store all conserves in a cool (cellar), dry place and consume before the best-by date on the lid.
Semi-conserves need to be stored in the fridge at 1° to 3°C. They can be kept for up to two months after the date on the lid.

Foie gras, mousse and pâté should be chilled in the fridge for at least 24 hours and then sliced with a hot blade.
They are best presented on a bed of lettuce and served with grilled or wholemeal bread.
Ideally they should be accompanied by a sweet white wine such as Monbazillac.

Preserved ‘confit’ of duck or goose needs to be wiped free of excess fat before being grilled or pan-seared and served with sautéed potatoes, cèpes or green beans.
A Bergerac Red or Pécharmant accompanies confit beautifully.

Dried ‘magret’ is sliced very finely and served - warm or cold - in a mixed salad with croutons and pine kernels.

Rillettes (a finely mixed, fatty pâté) are best served chilled with toasted, wholemeal bread and accompanied by a Bergerac Red.

Duck or goose fat can be used in the preparation of all sorts of dishes and is recommended by nutritionists.


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