French

A rich and elegant terrine made with duck meat, duck foie gras and a touch of Gascogne wine. Known in South-West France as a Papiton, this traditional recipe combines the richness of foie gras with the savoury depth of duck, while the wine adds a subtle...

An essential ingredient in traditional French cooking. Whether you're roasting potatoes, sautéing vegetables or preparing a cassoulet, duck fat adds remarkable flavour and produces beautifully crisp results. Once you've cooked potatoes in duck...

One of the great classics of French country cooking. Prepared according to traditional methods, duck legs are slowly cooked in their own fat until beautifully tender. Simply crisp the skin in a hot oven or pan and serve with roasted potatoes for a meal...

Produced in the renowned foie gras region of South-West France, this whole duck foie gras showcases one of the country's most iconic gastronomic traditions. Made simply with duck foie gras, salt and pepper, it delivers a luxurious texture and remarkable...