FERME DE LA GRANDE BORDE
On the edge of the Gers, a country of par gras, in their property dominating the slopes of Gascony, Suzanne and Henri Fourquier have raised their mulards ducks in the open air and maize. Suzanne and Henri retired, and now the Coureau family is at Work. Processed on site in an approved UNECE canning plant, the ducks are found in all their (better) states on the shelves of the sales store, where the choice is large among jars and preserves: fatty liver of whole duck, pâtés with garlic, armagnac or green pepper, rillettes, fritons, candied (breasts, thighs, gizzards, sleeves), cooked dishes (cassoulet, canard, fatty duck in civet, sleeves made of green pepper, duck with orange). Farm tour, duck farming, canning, discovery of the cultivation of garlic.
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