Foie-gras from the south-west
IGP duck foie gras from the south-west (Chalosse, Gascogne, Gers, Landes, Périgord, Quercy) is the official guarantee of origins and quality. The IGP certifies that this particular foie gras officially comes from a duck bred in the south-west.
A protected geographical indication (IGP, or PGI in English) is a form of European certification guaranteeing a product’s origins and quality. It also serves as a guarantee of impeccable production and fattening. Finally, it is the endorsement of the expertise of breeders and producers who have chosen to keep with tradition.
From Landes to Périgord, from the Quercy plateaux to the valleys of Gers via Gascogne and Chalosse, the south-west is a land of sharing which reveals a wide variety of landscapes and flavours. Gastronomy has one name here: duck, which can be enjoyed as a breast, confit, as aiguillettes and of course, as foie gras!
Geese and ducks in the south-west have long been fattened with grain. The introduction of corn in the 16th century and the arrival of preservation techniques in the 19th century turned the south-west into the homeland of foie gras and preservation in fat. Today, foie gras from the south-west takes full advantage of innovation whilst still carrying forward these centuries of expertise.
From duck origins to their rearing, fattening and processing, every single step in the production of foie gras from the south-west adheres to a strict set of specifications. Ducks are raised outside for at least 81 days. Then, within a ten-day period of fattening solely on south-western corn, the breast and confit are made using only the finest cuts prepared in accordance with tradition.
How to serve it
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