Duck & Goose
Ducks and geese kept for foie gras are generally free range.They are fattened for the last two to three weeks. The foie gras is preserved in terrines or jars, the leg turned into confit de canard, and the breast is often seen on local menus as magret de canard.
The local brandy. A particular continuous-flow still (as opposed to the Cognac double-pot still) and the use of local oak contributes to the flavours. In days gone by, itinerant distillers travelled Southwest France with horse drawn equipment and transformed farm wine made with Folle Blanche, Baco Blanc and Ugni Blanc grapes into brandy, which was then often stored for decades in hand-made oak casks.
The sweet souvenirs of 13th-century crusaders who returned to France from Syria with this new fruit, which they called the 'plum date'. They gave the fruit to the monks in the abbey at Clairac, who succeeded in grafting this new variety to the local wild plum trees, and then conserving the ripe fruit by drying it slowly. Used in sauces to complement foie gras and duck, turned into eau de vie or coated with dark chocolate, and always delicious.
Local gateau made of many layers of very thin, millefeuille pastry, usually with an apple or pruneaux filling. The best ones are sold in markets by old ladies, although you can sometimes find them in supermarkets.
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