Confits and duck breasts

How can you talk about confits and magrets from the South-West without salivating?

Confit, a much-loved dish in France, is made from fatty poultry (goose or duck).

How is confit made?

Confisage" is quite simply a traditional method of cooking and preserving meat. The meat is cooked for a long time in its own fat. Confit is made from the legs of fattened ducks or geese. Breast can also be prepared and preserved in the same way, although the meat is less melting.

Fat fairs and markets

Since the 18th century, many towns, including Brive, Périgueux and Sarlat, have held picturesque "Marchés au Gras" or " Foires Grasses " from October onwards, where farmers sell their ducks, geese and foie gras. It's the ideal place to stock up for the festive season or to make your own preserves. Individuals and restaurateurs alike don't want to miss these events.

How do you prepare the confit?

Confit can be reheated in a sauté pan, in a frying pan or grilled for 3 to 4 minutes. To accompany confit, there's nothing like "pommes de terre sarladaises", i.e. potatoes cooked in duck or goose fat and seasoned at the end with parsley. Finally, don't hesitate to try this tasty dish with Brive violet mustard. Succulent!

Where can you buy confit or magret?

At the many farmers' markets held throughout the week.

At farms:

La Butte aux oies: Baladre - 19500 Noailhac; Tel: 05 55 25 48 78

In shops:
In Brive: La combe de Job: 11, boulevard Maréchal Lyautey 19100 Brive-la-Gaillarde
Maison Lepetit, rue Toulzac, 19100 Brive-La-Gaillarde