Post by buzet on Nov 3, 2007 17:22:46 GMT -5
Got to do a report here and I know all of you will be very jealous!!!
I'm about 5 miles from the only Foie Gras Museum in France, at a place called Frespech which is between Villeneuve sur Lot and Agen.
I went with my girlfriend and we missed breakfast (ah) of "Soupe, pate, fromage, vin............" and got there for 11 am for "La cuisine du canard". This was a demonstration of how to de-bone a duck, take out the gizzards, heart, and finally, the foie gras.
The foie gras was sliced thinly, along with some apples, and fried in duck fat (what else) for about 5 mins, gently patted with a kitchen towel (they're so particular, these French). Then a small amount of eau de vie de pruneaux was added and set alight - luckily we were down wind!! Then the tasting with the apples - wonderous!!
After this there was the demo of soup making - "La recette du tourin" which is basically a tomato soup with vermicelli, so another tasting here (I forgot to say it was a very foggy and cold afternoon so it was very welcome).
After this it was aperitif time and there was a long table set out with various tid-bits: duck sausage, prunes wrapped in magret (duck breast thinly sliced), cheese, foie gras blocks coupled with spiced bread, magret embedded in prunes and of course, tastings of the sweet wines which go so well - white Duras, white bubbly, red prune liqueur.
OK now - feeling pleasantly rotund (and all for free), we went for a walk around the duck farm and saw tiny ducklings, feeding mostly, then up to the next shed and there were bigger ducks, and the next shed and there were even bigger ducks.
We decided to leave after a visit to the garlic man who did a demonstration of garlic plaiting. I had a go and did reasonably well, but after all the wine/liqueur I had drunk, was surprised I managed it at all.
The afternoons events were as follows: Demonstration of dogs retrieving truffles; Fabrication de la tourtiere de pays; confiture de potimarron et agrumes; Degustation de vin nouveau et de chataignes (chestnuts) - sorry about the anglo/french translation!!
It started yesterday and finishes tomorrow so if you want to experience this, then get on a plane fast!!
I'm about 5 miles from the only Foie Gras Museum in France, at a place called Frespech which is between Villeneuve sur Lot and Agen.
I went with my girlfriend and we missed breakfast (ah) of "Soupe, pate, fromage, vin............" and got there for 11 am for "La cuisine du canard". This was a demonstration of how to de-bone a duck, take out the gizzards, heart, and finally, the foie gras.
The foie gras was sliced thinly, along with some apples, and fried in duck fat (what else) for about 5 mins, gently patted with a kitchen towel (they're so particular, these French). Then a small amount of eau de vie de pruneaux was added and set alight - luckily we were down wind!! Then the tasting with the apples - wonderous!!
After this there was the demo of soup making - "La recette du tourin" which is basically a tomato soup with vermicelli, so another tasting here (I forgot to say it was a very foggy and cold afternoon so it was very welcome).
After this it was aperitif time and there was a long table set out with various tid-bits: duck sausage, prunes wrapped in magret (duck breast thinly sliced), cheese, foie gras blocks coupled with spiced bread, magret embedded in prunes and of course, tastings of the sweet wines which go so well - white Duras, white bubbly, red prune liqueur.
OK now - feeling pleasantly rotund (and all for free), we went for a walk around the duck farm and saw tiny ducklings, feeding mostly, then up to the next shed and there were bigger ducks, and the next shed and there were even bigger ducks.
We decided to leave after a visit to the garlic man who did a demonstration of garlic plaiting. I had a go and did reasonably well, but after all the wine/liqueur I had drunk, was surprised I managed it at all.
The afternoons events were as follows: Demonstration of dogs retrieving truffles; Fabrication de la tourtiere de pays; confiture de potimarron et agrumes; Degustation de vin nouveau et de chataignes (chestnuts) - sorry about the anglo/french translation!!
It started yesterday and finishes tomorrow so if you want to experience this, then get on a plane fast!!
hahahha