- Duck confit (2 legs)

- Duck confit (2 breasts)

- Preserved duck gizzards

- Cassoulet with preserved duck

- Lentilswith duck confit 

- Duck with prunes

- Hotpot of salt duck

- Duck breast with orange

- Duck breast with green pepper

Fanny and Bertrand Fagot transform the ducks they have force-fed on their farm into succulent terrines and cooked dishes. For more than 25 years, they have forged a solid reputation with a loyal clientele.