Duck Foie Gras and Preserves

Nothing but duck manchons, slow-cooked in our homemade broth: fresh vegetables and duck carcasses that we've let simmer for hours. They're then carefully shredded by hand and mixed with an onion fondue, so the fibers and chunks of meat remain, it's pure deliciousness!

The traditional pâté cooked with Label Rouge farmhouse pork, very tasty and it's indeed an air of country charcuterie that invites itself to your table.

A marriage of pork with aiguillettes and foie gras from our ducks, a touch of port and green pepper in this refined and tasty pâté.

This recipe from the French gastronomic tradition, inspired by the great chef Auguste Escoffier, combines the delicacy of venison with the slightly tangy side of Grand Veneur sauce, composed of a wine reduction, homemade stock, aromatics and redcurrant jelly. This tasty, spicy terrine will delight game lovers.

We offer here one of our most popular recipes, pâté landais with duck foie gras. In the pure Paysanne tradition, we use only farmhouse pork from the southwest, seasoned with port wine, onion fondue and a melting heart of duck foie gras block (25%).

A beautiful terrine, soft and delicate at the same time: Our pure duck rillettes embellished with a heart of foie gras. Our rillettes have always been made with duck confit sleeves. Poached in a homemade broth cooked with duck carcasses and fresh vegetables, they are then frayed by hand.

A delight to share

This recipe from the French gastronomic tradition combines the power of game with the delicacy of chestnuts, enhanced by our alder wood smoke. The recipe contains 25% wild boar. We marinade it in wine and port, then reduce the marinade and add it to the terrine. The gamey taste is softened by the incorporation of smoked chestnuts and duck meat.

Canned foie gras is a traditional product, characterized by musky notes and a slight bitterness on the finish. Like a grand cru, it keeps very well and will gain in flavor over time.