You can find these preserved thighs across the south-west, particularly in Périgord, the historic birthplace of this product.
Certainly one of the south-west’s most ancient specialities, preserved duck and goose thighs are considered to be one of the gems of French cuisine. A popular food since the Middle Age, they are an unmissable part of the meat industry and of the life of Aquitaine people, especially in Dordogne. The preserve is one of the oldest preservation methods. An excellent cut (just like the fillet and foie gras), preserved goose thighs gained their reputation first, followed swiftly by duck.
In order to make a preserve, the thighs are cooked for a long time in fat and then put into a jar. The jars are filled with fat and so do not allow air to make contact with the meat and therefore damage it. The duck used to make this product may be P.G.I. or Label Rouge. Details on packaging!
