Goose or duck?
It's all a matter of taste! However, it should be noted that the meat of the goose has great finesse; its taste is less muscular than that of duck.
Whatever it is, goose or duck, you will enjoy tasting the confits, foie, rillettes, pâtés and stuffed necks. Our restaurants offer to taste them in all their forms and you can also try the recipes that we offer.
Fat poultry
The production of fatty poultry, or more precisely ducks and geese, is very widespread in the south of Corrèze, around Brive and thus enriches our local gastronomy.
Numerous events highlight them such as the Foires Grasses de Brive (from November to February) or during the Livestock Festival which takes place in August.
The force-feeding technique is very old and dates from ancient Egypt (XNUMXth century BC). This practice of force-feeding was widely spread in the southwest from the XNUMXth century thanks to the production of corn, the properties of which are recognized for fattening waterflies.
Where to buy fatty poultry?
- In the many farmers markets which take place throughout the week
- During Brive Grasse Fairs which take place from November to March
- Directly on the farm: the producers will be happy to share their know-how and will give you advice on how to best enjoy these delicate dishes.
* The Goose Mound : Walking – 19500 NOAILHAC; Tel: 05 55 25 48 78
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