The gastronomy of the South West would not be quite the same without it! King of festive tables, delicate aperitifs and family meals, farm duck is a welcome addition to every moment that counts. The fruit of strict regulations and a long tradition, its breeding now delights epicureans and gourmets in Val de Garonne. And you, how do you like it?
The fat duck: a story of quality!
Fattened since the dawn of time on cereals, the duck of the South-West saw the arrival of a strange ear in the XNUMXth century. The corn ! This arrival marks the beginning of a long agricultural romance until the appearance of canning in the XNUMXth century. From this love, two tasty specialties were born: foie gras and confit.
A great power implying great responsibilities, this IGP is now accompanied by strict measures to preserve as much as possible the well-being and taste quality of ducks.
Among them :
- Breeding lasting at least 81 days
- Outdoor courses
- Access to buildings during the winter period
- A diet based on corn made in the South-West, guaranteed GMO-free
Result 1: Animals raised according to the rules of the art by passionate producers who are proud to perpetuate the traditions of their childhood!
Result 2 : A farm duck with a subtle and authentic aroma to be enjoyed in the four corners of Val de Garonne. And that nails it.
Where to find good products made from free-range ducks?
Would you like a real artisanal foie gras? À unless you are looking for a tender and juicy duck breast for Sunday lunch? If so, you will find them here:
The duck in all its forms!
It's impossible not to find duck to your taste, as there are so many possibilities to taste it:
- Candied, shredded and tender : to pair with roasted vegetables (carrots, zucchini, celery), gratin dauphinois, pumpkin puree or duck fat rice.
- In duck breast, both soft and crispy : to pair with traditional porcini mushrooms, homemade mashed potatoes, cauliflower gratin, green beans and button mushrooms or a touch of honey.
- In bold, for an entry : to pair with classic gingerbread, onion confit, mango chutney or fresh fig.
- In duck aiguillettes, to delight young and old : to pair with hash browns, celery puree, raspberry vinegar or honey-lemon sauce
Chef, the recipe!
Is the weather good and the sky is blue? This is the opportunity to be daring with a tabbouleh with Marmande strawberries and mint. Something to brighten up a picnic on the Gascony hillsides or at the edge of Garonne Canal. On your trays, ready, trim!
Mexican duck breasts
Season: Spring TO HAVE
Instructions: 15 mn
Cuisson: 25 mn
For 2 people TO HAVE
I need :
- 400 g of duck fillets
- 500 g drained cooked red beans
- 1 can of 400g crushed tomatoes
- 1 onion
- 2 cloves of garlic
- 3 teaspoons ground cumin
- 1 teaspoon of Espelette pepper
- 1 tablespoon of olive oil
- salt
- Pepper
I'm going for it :
Step 1: Peel and mince garlic and onion.
Step 2: Chop the duck fillets in a food processor.
Step 3: Brown the onion and garlic in a large sauté pan or casserole dish with the olive oil for 1 minute over high heat.
Step 4: Add the duck and brown for 3 minutes over high heat, stirring.
Step 5: Add the tomato pulp and spices. Continue cooking for 3 minutes over high heat.
Step 6: Put the rest of the ingredients in the casserole: water, cube. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
Step 7: Serve !
The Tourist Office met for you…
The Serge Poletto House! An essential address for all lovers of local gastronomy. Arrive empty-handed and leave with arms full of delicious memories.
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