Perigord cuisine is rich because Perigord is a region known for its duck and goose products, such as duck fat, foie gras (fatty duck liver), confit de canard (legs cooked in duck fat). It's also the centre of French truffle :)
Our regional menu consists of the following dishes:
Rillette (duck meat cooked in duck fat at low temperature overnight)
Garbure (a winter soup involving duck stock, duck meat, porc sausage)
Cod marinated in soya and brandade
Duck breast
Chocolate mousse cake and sheep yogurt icecream
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