Wednesday, January 19, 2011

Dead Ducks (a.k.a. foie gras, pate & confit)

**Warning: this post is NOT for you if you are:
   a) squeamish
   b) a vegetarian
   c) opposed to the process that produces these
       fine ducks...and their 'parts'

Christiane mentioned at language class on Monday that she was 'doing ducks' this week. Was I interested in watching? While I hadn't a clue what 'doing ducks' was all about, I'm always up for an adventure, so at 9:30am the next morning, I was knocking on her door. I found her, Jean-Paul, and their daughter-in-law, Nathalie, up to their elbows in dead ducks...eight in all purchased from our neighbors, the Gentou's. (that's why their barnyard has been strangely quiet and empty lately!) At 6,10 euros per kilo, they seem a bit pricey until you consider that almost every part of the duck will be used in the preparation of the foie gras, the pate and the confit. The ducks are delivered plucked with some of their insides removed. "Team D" takes care of the rest. Christiane and Jean-Paul will keep products from two ducks, two ducks will go to Nathalie, and Nathalie's father will have the remaining four. I've put together a slide show to share the experience. Here for your enjoyment is Part 1 of Dead Ducks!

Be sure to come back tomorrow to find out what Jean-Paul was doing in the garage while ducks were being dismembered in the kitchen. And what did happen to all those pieces of duck? Did the carcasses go to waste? You have to come back to discover the answers!

2 comments:

  1. Ugghhh! Can't we just go to Kentucky Fried Chicken!

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  2. Tell you what...there's a McDonald's (which the French call McDoo's) in Figeac. I'll take you and SWMBO there for dinner. Your loss tho....all those duck parts are yummy!

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