André Ourcet has been showcasing duck recipes for close to 25 years, at the heart of France’s south-west. In this area, force-feeding and the creation of duck-meat products is perpetuated from generation to generation. André sources the meat from a collective of regional producers, creating amazing recipes, titillating the palate with a hint of his travels in distant lands. Gourmets enjoy his experiments with new recipes in his Lyon restaurant.
REGION : Dordogne
CATEGORIES : Foie Gras