Foie gras producers Lot-Et-Garonne

Corinne and Emilie run their farm in a spirit of conviviality and sharing. You come to eat here to experience an authentic culinary terroir. Duck sausage served with aperitif. Starters include rillettes and foie gras pâté, soup or garbure. Magret, confit, poule au pot, cochon à la broche and other traditional recipes. Homemade apple crumble for dessert. A glass of Buzet wine with all that, and life is good!

The Regaud house has been working with duck for 40 years in a traditional way. You can find the traditional duck foie gras but also the excellent goose foie gras. The cannery offers cured meats, sweet and savoury recipes such as foie gras terrines with figs or pears, cooked dishes such as cassoulet with goose confit, and exotic rougail with duck sausage. Petit Futé appreciates the fact that you can find goose foie gras here. Have fun doing a blind tasting, you will be surprised by their differences.

In the middle of the village of Saint-Pierre-de-Clairac, on his farm, Jean-Luc Gachedoit is a specialist in Barbary ducks! He raises and feeds himself, using corn grown on his own farm, the ducks that he intends to preserve. He concocts delicious preserves, pâtés, fritons, rillettes and foie gras to the delight of gourmets who come to the farm or to the Puymirol farmers' market in the summer. Not to be missed either, the duck pudding, one of the house specialities!

At Ferme de l'Argenté, Bruno Marcy raises not only ducks, but also game. His happy flock lives in semi-liberty, in the shade of the pine trees of the Landes forest. On site, you'll find a store selling directly from the farm. On the shelves, you'll find foie gras, confits, pâtés, fresh game, live or ready-to-cook poultry (chickens, pullets and guinea fowl). A great variety for a loyal clientele. Every year, during the deer slabbing season (September/October), gourmet meals are organized on the farm.

The Bon Coin-Coin farm covers 2 hectares. The preserves are then made on the spot: confits, duck breast, pâtés, terrines, ballottines, grattons, garbure and cassoulets. It is possible to visit the farm from Monday to Friday, and even to stay for a week in the gîte which welcomes interested tourists. During the summer season, the owners organize a dinner on Thursday evening, and even on request, small courses of culinary preparation with duck...

A mixed farming operation with two very different focuses. The farm raises free-range, antibiotic-free fattened ducks for foie gras and confits, and beautifully shorn sheep for mohair wool. Sales are direct from the farm, by order and by appointment, of whole, live ducks, or cut up fresh, vacuum-packed or canned. You can also find the farm's products at the Lamigeon canning factory in Bazas.