France

Savoury Southwest …

Duck Foie Gras

Duck Foie Gras

I am not a great fan of Foie Gras but when you are in Périgord southwestern region of France famous for its duck and goose products, such specialty is a must try. They can be eaten either hot or cold and come in either whole (foie gras entier) cooked or semi cooked. Raw Foie Gras can be sauteed or pan-seared and is a great on Poilâne-style sourdough bread or sweet breads for those who likes the sweet and salty combination. Another traditional dish originally from Gascony home to France most delightful cuisine is the savoury Confit de Canard or preserved leg of a duck cooked in its own fat and usually served with green salad and sauteed potatoes in olive oil – one of my favourites !

Savoury Confit de Canard a Southwestern specialty

Savoury Confit de Canard a Southwestern specialty

Categories: France

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