Confit and Magret

Confit” (conserves of duck or goose) and “magret” (duck breast) make up an important part of the food to be found on the tables of the South West of France, from Sarlat to Castelnaudary, Auch and Mont-de-Marsan.

In Sarlat they’re eaten with the famous “pommes de terre sarladaises”, thin slices of potatoes fried in goose fat. A true delight! But it is perhaps not generally known that in the past, the “confit” was above all a method used by peasant farmers to conserve the different parts of the goose left over after they’d recuperated the liver – the foie gras.

Today, this gastronomic specialty is always prepared using traditional methods. The meat is cut up into pieces which are cooked in their own fat for three hours, and then stored in earthenware jars.

This procedure is used for goose, duck, turkey and pork. In the Perigord the pork conserve is called “enchauds”. You will find them on the menu of traditional restaurants in the region.

 

“Magret”, is the fillet of lean meat (lean is magre in the regional language “Occitan”), taken from the breast of geese or ducks which have been fattened by force feeding. They are eaten rare-pink in colour, grilled in the oven or over the embers, but always in a dry heat. A favourite for food connoisseurs.