Pâtés, rillettes and stuffed necks...

Fat poultry is good for everything! As well as confits, duck breast and liver, you can make rillettes, pâtés or stuffed necks.

Everything about duck is good

Buying a fattened duck or goose may seem expensive, but there's no waste. You can eat everything except the feathers!

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

Stuffed neck

This is another favourite with gourmets. The skin of the neck is preserved and stuffed with pieces of liver and pork meat, and the flavour can be enhanced by adding broken truffles. It is then preserved in fat. It is excellent warm or cold, with a salad.

Duck pâté

This recipe is well known in Correze families. Made with slices of foie gras and pork meat (possibly flavoured with truffle juice) and accompanied by a slice of truffle, the pâté must wait before being eaten. You need to wait at least two years for your pâté to improve and for you to enjoy all its flavours to the full.

Duck or goose rillettes

These are small pieces of meat from the carcass, wings or breast which are cooked for a long time in fat, then crumbled and seasoned. Rillettes can be served as a starter or as an aperitif. We recommend spreading them on tourtous (Correze buckwheat patties), then rolling them up. Cut into slices, these tourtous with rillettes will delight your guests.

Where can you buy them?

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