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Producer: La ferme des Roumevies (24)
Discover one of the typical dishes of the Périgord: duck confit.
It is produced exclusively with Muscovy duck. This type of duck has been largely abandoned in the industry, as it does not support industrial techniques.
It is produced exclusively with Muscovy duck
Ingredients: duck legs, duck fat, salt.
Preparation tips:heat in a double boiler, then remove the confits from the fat and brown them in the pan over low heat. To accompany with potatoes sautéed in duck fat and some porcini mushrooms but also with peas or white beans to make a cassoulet. The confit can also be served cold with a salad.
Net weight: 700 gr / Drained net weight: 400 gr.
At the Roumevies farm located in the heart of the Périgord Noir and a few kilometers from Sarlat, foie gras production has always been present, at least for family consumption.
Farmers and breeders in Périgord for 17 generations, the farm has been operated by the Leymarie family since at least 1640.
The development of foie gras production dates back to 1986, with the creation of the first laboratory to manufacture canned products. To this day, all the products offered are from ducks force-fed and processed on the farm.
Producer: La ferme des Roumevies (24)
Discover one of the typical dishes of the Périgord: duck confit.
It is produced exclusively with Muscovy duck. This type of duck has been largely abandoned in the industry, as it does not support industrial techniques.
It is produced exclusively with Muscovy duck
Ingredients: duck legs, duck fat, salt.
Preparation tips:heat in a double boiler, then remove the confits from the fat and brown them in the pan over low heat. To accompany with potatoes sautéed in duck fat and some porcini mushrooms but also with peas or white beans to make a cassoulet. The confit can also be served cold with a salad.
Net weight: 700 gr / Drained net weight: 400 gr.
At the Roumevies farm located in the heart of the Périgord Noir and a few kilometers from Sarlat, foie gras production has always been present, at least for family consumption.
Farmers and breeders in Périgord for 17 generations, the farm has been operated by the Leymarie family since at least 1640.
The development of foie gras production dates back to 1986, with the creation of the first laboratory to manufacture canned products. To this day, all the products offered are from ducks force-fed and processed on the farm.
