Confits and duck breasts

How can you talk about confits and duck breasts from the South-West without drooling?

Confit, a dish very popular with the French, is produced from fatty poultry (goose or duck).

How is confit made?

“Confectionery” is simply a traditional method of cooking and preserving meat. The latter is cooked for a long time in its fat. Confit is made from duck or goose legs that have been fattened. Duck breasts can also be prepared and stored in the same way even if the meat is less tender in this case.

Fat fairs or markets

Since the XNUMXth century, from the month of October in many cities including Brive, or even Périgueux, or Sarlat take place the picturesque “Marchés au Gras” or “Marchés au Gras” Foires aux Gras » where breeders offer their ducks, geese and foie gras. It is the ideal place to stock up in preparation for the end-of-year celebrations or with the aim of making “your” preserves. Individuals and restaurateurs do not miss these meetings.

How to prepare the confit?

Reheat the confit in a frying pan, in a pan or for 3 to 4 minutes on the grill. To accompany confits, there is nothing like “Sarladaise potatoes”, that is to say cooked in duck or goose fat and enhanced at the end of cooking with parsley. Finally, do not hesitate to taste this tasty dish with purple mustard from Brive. Succulent!

Where to buy confit or duck breast?

In the many farmers' markets that take place throughout the week.

On farms:

The Goose Mound : Baladre – 19500 Noailhac; Tel: 05 55 25 48 78

In stores:
In Brive: Job's valley : 11, boulevard Maréchal Lyautey 19100 Brive-la-Gaillarde
Maison Lepetit, rue Toulzac, 19100 Brive-La-Gaillarde