An original idea for cooking duck or goose breast. The combination of duck and mango is delightful.

An easy recipe to try your hand at homemade charcuterie - cured duck breast to enjoy in a gourmet salad or as an appetizer.

Southwest French salad (Perigord or Landes style, they’re quite similar) is a composed salad typical of these regions featuring different duck pieces (especially gizzards, duck breast, foie gras), cooked vegetables and fresh greens, all dressed with a beautiful vinaigrette. My version doesn’t claim to be authentic, but it’s definitely indulgent and delicious!

These steamed buns have a brioche-like texture that’s both airy and melt-in-your-mouth tender. They serve as a perfect base for fillings of your choice - the key is varying textures and flavors while adding freshness with herbs or raw vegetables. Here I’m sharing an easy version made with confit goose legs, fresh cilantro, and peanuts.

Hachis Parmentier is a comforting French dish, and this duck confit version with sweet potato is a delicious and festive twist on the traditional hachis parmentier recipe. You can make this recipe with duck or goose following the same method.

Confit goose legs are a French specialty from the Southwest (Périgord), less common than duck confit. Goose has a more refined and delicate flavor than duck, and we love it here. I’m sharing two cooking methods, stovetop or oven, your choice! You can enjoy them as is, with crispy skin hiding tender confit meat inside. Or use them to create other dishes, see recipe ideas below.