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Preserved Confit
of Goose or Duck
The confit is a quarter of the bird - leg or breast - preserved in
its own fat.
The meat is moist and flavoursome and only requires heating (in the
oven or frying pan) in a very small amount of fat until the skin has
turned golden.
It is best accompanied by fried potatoes or a green salad.
Stuffed Goose Neck
The neck skin is stuffed with truffled sausage meat or sausage meat
and duck foie gras.
It is best eaten cold like a pâté, sliced and accompanied by a green
salad.
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Goose or Duck
Foie Gras
The whole foie gras represents the pinnacle of our achievement.
The block of foie gras is reconstituted from pieces of foie gras.
Serve chilled on a bed of lettuce with toast.
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Périgueux
Sauce
The sauce is made from veal stock, Madera, truffle juice and
truffles. It is best with red meat or poured over foie gras
vol-au-vents.
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Cèpe Mushrooms
Pan-fry, adding a handful of chopped garlic and parsley at the
last moment.
Warm, chopped, geese, duck or turkey gizzards go well in mixed
salads.
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Duck Foie Gras
Mousse
Can be eaten as a starter or on canapés with an aperitif, or used
in a poultry stuffing.
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Verjus
Verjus is a traditional local produce dating back from the middle
ages. It is made from un-ripe grapes which are simply pressed and
filtered. Verjus is used in salad dressings (low in acidity) or to
deglaze a foie gras, or in the cooking of poultry or game.
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Danos Foie
Gras have a large range of regional produce :
• Block of Foie Gras
• Whole Duck Foie Gras
• Duck Liver Mousse
• Cèpes Sauce
• Foie Gras Sauce
• ‘Ramicou’ : Duck Liver Pâté
• Truffle-stuffed Goose Neck (1%)
• Goose ‘Grillons’
• Pure Duck ‘Rillettes’
• Duck Breast and Bergerac Wine Stew
• Duck Magret with Olives
• Duck Magret and Cèpes Parcels
• Duck Aiguilettes in Honey and Cider Vinegar
This is just a selection
of our specialities to tempt you into tasting them with friends
round a bountiful table.
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