Goose or duck?
It's all a matter of taste! However, it's worth pointing out that goose meat is very delicate, with a less muscular flavour than duck.
Whatever you choose, goose or duck, you'll love the confits, foie, rillettes, pâtés and stuffed necks. Our restaurants offer them in all their forms, and you can also try out the recipes we suggest.
Fatty poultry
Fattened poultry, or more precisely ducks and geese, are widely produced in the south of the Corrèze, around Brive, and enrich our local gastronomy.
They are showcased at a number of events, including the Foires Grasses de Brive (from November to February) and the Festival de l'élevage (livestock festival) in August.
The technique of force-feeding is a very old one, dating back to ancient Egypt (25th century BC). The practice of force-feeding has been widespread in the south-west since the 16th century, thanks to the production of maize, whose properties for fattening palmipeds are well known.
Where can I buy fattened poultry?
- At the many farmers' markets held throughout the week
- At the Foires Grasses de Brive, which take place from November to March
- Directly from the farm: producers will be happy to share their expertise and give you tips on how to enjoy these delicacies.
* La Butte aux oies: Baladre - 19500 NOAILHAC; Tel: 05 55 25 48 78
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