A visit to a duck farm in the Perigord in south-western France.
Small ducklings grow up to become big duck…
In our visit to the farm we learn how to prepare various duck specialities, for example foie gras, the famous fat duck liver (often preferred to the goose liver). You start with a whole liver, remove and spots or impurities, including veins/nerves. You put in a conserve tin (can) and then cook it, slightly (60 degrees) if you want it mi-cuit or more if you want it sterilised and long term conserve.
Then you must of course taste some of the gastronomic specialities of this region in a gourmet meal with us: Terrine de foie gras mi-cuit, sear fried duck liver (foie gras poëlé), with onion marmalade, duck liver pate (terrine de canard et foie gras), smoke-dried duck breast (magret de canard seché et fume), rillettes de canard, which is a sort of paté (actually, its meat that has been cooked in a long time in its fat).
By BKWine, https://www.bkwine.com
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