Pâtés, rillettes and stuffed necks...

Everything is good in fatty poultry! in addition to confits, duck breasts and liver, you can make rillettes, pâtés or even stuffed necks.

In the duck, everything is good

Buying a fat duck or goose may seem expensive but there is no waste. Everything can be eaten… except the feathers!

The grilled heart is excellent with parsley to accompany salads. The same goes for cooked gizzards.

Stuffed neck

It is also very popular with gourmets. We keep the skin of the neck and stuff it with pieces of liver, pork flesh and we can enhance the taste by adding broken truffles. Then it is preserved in fat. It's excellent warm or cold with a salad.

Duck pâté

The recipe is known in Corrèze families. It is composed of slices of foie gras and pork flesh (possibly flavored with juice of scams) and accompanied by a slice of truffle, the pâté must wait before being consumed. You actually have to wait at least two years for your pâté to improve and for you to get the most out of all the flavors.

Duck or goose rillettes

These are small pieces of meat from the carcass, fins or sleeves which are cooked for a long time in fat then crumbled and seasoned. Rillettes can be served as a starter or an aperitif. We advise you to spread tourtous (Corrèze buckwheat pancakes), then roll them. Cut into sections, these rillette tourtous will delight your guests.

Where to buy it?

In the many farmers markets which take place throughout the week

On farms:

The Goose Mound : Walking – 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