Duck breast

A must-try in the Quercy and Périgord regions, duck breast lends itself to every taste. Whether grilled, roasted, in a salad or in a sauce, it’s seductive for its tenderness and unmistakable flavour. Cooked in a pan or on the barbecue, accompanied by vegetables, honey or figs, it’s a perfect reflection of the generosity of the South-West.

Our recipes make it easy to rediscover this classic dish at home. Local produce, homemade tips, tasty combinations… that’s all it takes to delight gourmets and bring the spirit of the terroir to your table.

Discover our specialities Between Lot & Dordogne

Duck breast goes wonderfully well with Croustilot bread: on toast with dried duck breast, or simply as a garnish on a fine plate. It also goes perfectly with a cabécou in a rustic salad, or with a drizzle of honey in a marinade to reveal all its sweetness.

Duck breast

A must-try in the Quercy and Périgord regions, duck breast lends itself to every taste. Whether grilled, roasted, in a salad or in a sauce, it’s seductive for its...