Discover one of the typical dishes of Périgord: duck confit thighs. They are produced exclusively with Barbary duck. This type of duck has been largely abandoned in the industry, as it does not tolerate industrial techniques. Ingredients: 4 duck thighs, duck fat, salt. At the Roumevies farm located in the heart of the black Périgord and a few kilometers from Sarlat, the production of foie gras 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 for manufacturing canned products. To this day, all products offered are from force-fed ducks and processed on the farm.