The Land of Gauguin

 

Some recipes and some addresses

To make a good foie gras, you have to work a foie gras hot and eviscerated as soon as possible after evisceration.

CIs the basis of all : to make a good foie gras, we must start with a raw material of excellent quality.

But this condition is not sufficient to guarantee a satisfactory result : sometimes the foie gras' based’ to bake 5 %, even 15 to 20 %. There are several reasons for this.

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Oie ou canard ?
In the beginning was the goose… but the ease of breeding duck, the mule, increased resilience to summer temperatures and more regular products have prompted producers, especially industrial, to promote foie gras.

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Where to buy good foie gras for the holidays in the south Finsistére, a Brittany, Country to Gauguin :

Le Clos de Kerverry, farmer and manufacturer of duck foie gras in southern Finistère .

Store selling its products Pleuven


It is with maximum concern for the welfare of chickens that Clos de Kerverry student brought his ducks so that they produce foie gras excellent quality.
You will find course home, all fabrications “home” specific to these birds namely : the duck cassoulet, confit of gizzards or thighs, terrines, rillettes and pâtés, but also the delicatessen, wines from all, store a brief paradise for gourmets and gourmands !!!