Cou Farci au Foie Gras 380g

A true speciality of South-West France, Cou Farci is one of those traditional delicacies that rarely makes it beyond French borders.

Duck neck skin is carefully filled with a rich mixture of pork and duck foie gras before being slowly cooked in duck fat. Once sliced, it reveals a beautiful marbled centre that sits somewhere between a terrine and foie gras.

Serve chilled as part of an aperitif platter, alongside crusty bread, cornichons and a glass of Champagne.

Ingredients

Duck neck stuffed with pork meat and pork fat, duck foie gras (20%), duck neck skin, salt, pepper and duck fat.

Country of origin

France

Region

Lot, Occitanie

Texture

Firm and sliceable with a smooth, terrine-like centre.

Flavour

Rich, savoury and buttery, with the unmistakable character of duck foie gras.

Serving suggestion

Slice thinly and serve chilled with baguette, pickles and a simple green salad.

Wine Pairing

Champagne, Crémant or a mature Chardonnay.

Traditional Cou Farci Aperitif Platter

Serves 4–6

Ingredients

• 1 Cou Farci au Foie Gras

• Fresh baguette or country sourdough

• Cornichons

• Pickled shallots

• Dijon mustard

• A handful of walnuts

• Mixed leaves dressed with walnut oil

Method

1. Refrigerate the Cou Farci for several hours before serving.

2. Using a sharp knife, slice into rounds approximately 5–8mm thick.

3. Arrange on a serving board with slices of baguette, cornichons, pickled shallots and walnuts.

4. Serve alongside a lightly dressed green salad.

A glass of Champagne or Crémant is the perfect accompaniment.