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Confits, gizzards & filets
Cassoulet with potted duck wings |
Delight of goose filet with Monbazillac wine and its duck foie gras block |
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 A typical product from the South-West of France that you only have to warm up to taste. Learn more
Craftsman : François Sudreau |
 Its name makes you salivate! Learn more
Craftsman : G.A. BESSE |
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Duck fat |
Duck fritons |
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 An healthy and tasty way to cook. Learn more
Producer : Danos Frères |
 Fritons are also called gratons. Learn more
Delicatessen : Alain Ginisty |
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La Manchonade |
Potted duck |
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 A duck terrine with caramel and ginger Learn more
Craftsman : G.A. BESSE |
 Prepared with duck bred in Quercy-Périgord, you only have to warm up this potted duck in a pan to taste it. Learn more
Craftsman : François Sudreau |
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Potted duck gizzards |
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 Warm up and serve accompanied with a green salad. A delight... Learn more
Craftsman : François Sudreau |
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