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    Duck (Gers) Foie gras Foie gras Foie gras Grilled fillet of duck

    Foie gras from the Southwest

    Foie gras is an icon of French gastronomy, and Occitania / Pyrenees-Mediterranean is its realm. This is a product that everyone has heard of: its flavour is unlike anything else in the world, the fruit of purely local know-how that you’ll love learning about.

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      It all starts with a product of exceptional quality: the livers of free-range ducks and geese fattened on maize, raised in Southwest France and nowhere else, according to principles governed by pride in a job well done and a healthy respect for animal welfare.

      Secondly, there is unique know-how, which is exclusive, independent and specific to each farming family. Because in Occitania / Pyrenees-Mediterranean, foie gras is first and foremost a family affair, involving small-scale producers. This means that you can visit the farms, smallholdings and small conserveries where foie gras is produced according to a tradition of excellence dating back to the 18th century.

      The crème de la crème of farm produce

      And at last, the foie gras arrives on your plate: it is the most elegant example of French country produce, and the healthiest of delicacies, with a subtle flavour with hints of hazelnut and a texture whose creamy firmness is akin to that of fresh butter. 
      It can be consumed whole, partially cooked or cooked, and in pieces or blocks: you can buy your foie gras directly from the producer or enjoy it, in amazing combinations of creativity and lightness, in all good Occitania restaurants.
      Finally, don’t miss the marchés au gras, the special winter foie gras markets that are a charming feature of a number of small towns in Gers, such as Gimont, Samatan and Lombez.
      Gers is France’s leading département for traditional foie gras production. However, the art of producing foie gras is a collectively-owned tradition that constitutes a heritage common to most of the départements of Occitania / Pyrenees-Mediterranean: Lot, Aveyron, Tarn, Tarn et Garonne, Ariège, and the others too.

      A guarantee of quality

      The foie gras duck of the Southwest has held a Label Rouge quality mark since 1989. This mark offers the consumer a guarantee that the products they are buying come from birds that have been raised, force-fed, slaughtered and processed in Southwest France (the Occitania and New Aquitaine regions). Nearly 900 producers hold this quality mark.

      Furthermore, since 2000, duck foie gras produced in Gers has enjoyed an IGP (Indication Géographique Protégée) status specific to this département.

      Don't miss

      • The marchés au gras in Gers – from October to March. – See the ‘Local produce markets and celebrations’ page by clicking here.
      • Foie gras cookery courses and classes – To learn how to make foie gras in a friendly and sociable setting, contact Occitanie Vacances Loisirs – for more information – Tel. +33 (0)5 34 25 05 05.

       Duck: a tasty bird from head to foot ''

      In France, we have a saying that every part of a pig is fit to eat. Likewise, for the people of Occitania / Pyrenees-Mediterranean, every single part of a duck can be cooked up into a tasty treat.

      In this part of the world, as well as eating foie gras, they feast all year round on aiguillettes and grilled duck fillets (pieces of duck breast). Duck fillets can also be dried and smoked, then served up with green salads, which are delicious with gizzards too. 

      Confit, in other words duck legs, wings, fillet or manchon de canard cooked in its own fat, is an unmissable example of regional gastronomy. Even the duck’s carcass is considered to add a gourmet touch to the simplest of soups. 

      In Occitania, pure duck fat is used in cooking, frying or to bring out the flavour of dishes, in place of traditional cooking oil.

      The menu is also likely to feature duck scratchings, pâtés and terrines, served either plain or flavoured with such delights as truffles, figs or Armagnac. These recipes are handed down from generation to generation by families for whom food is often a passion.
       
      Project co-financed by the European Union. Europe is partnering Midi-Pyrénées with the European Regional Development Fund.