Amanda on December 7th, 2007

Serves 8 – 10
This is a delicious accompaniment to roast goose, duck or turkey. Every ingredient can be sourced locally in the Quercy, and the famous Agen prunes can be found worldwide if you happen to be elsewhere.
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Spiced Red Cabbage Recipe from French Life

Amanda on December 1st, 2007
Frosted Vines

Frosted Vines

Christmas spirit has invaded the Quercy. Temperatures have plummeted, leaving the landscape shivering under a veil of frosty white. Geese are once more seen at the gates of scattered farmhouses and every shop from the Dordogne to the Garonne is liberally stocked with foie gras, oysters and Champagne. Friends drop in for an aperitif at any hour. It’s a delightful time of year.
Meanwhile I’m struggling with the component parts of the feast. Have you ever tried stuffing a goose neck? Everybody does it in these parts, and I’m determined to beat the bird into submission and master the art. It isn’t easy. My neighbours learned the technique at their mother’s elbow, and every rural Quercynoise can display a beautifully crisp, stuffed sausage. Some will serve this as an hors d’oeuvre, but my nearest neighbour serves it with drinks on Boxing Day which is what I shall do if I ever manage to grasp the essentials of the procedure. Read More »

Christmas 2007 in the Quercy from French Life