Amanda on January 5th, 2006
Winter Frost

Winter Frost

The festive season has arrived!  And here in sunny southern France the Quercy has been frozen into a Narnian landscape, enchanting and exceptionally beautiful but wickedly cold.  A wardrobe full of fur coats would be a definite asset.
The markets are winding up for Christmas, the geese are already fat and glorious and the Christmas Eve market in Cahors will be the centre of the commercial celebrations this Saturday.  Magnificent, be-ribboned birds will be laid out in all their glory. Ducks, guinea fowl, black turkeys and pheasants will all be jostling for position if you don’t fancy – or can’t accommodate – the traditional bird.  But the famous Quercy goose will take pride of place and comes away with all the honours. Read More »

Christmas in the Quercy 2005 from French Life

Amanda on November 15th, 2005
Roast Goose

Roast Goose

Oie avec pruneaux d’Agen

This is a classic winter dish in southwestern France. Try to buy your goose from a farm or a boucherie that advertises local birds. In the run up to Christmas you will find one easily in the markets.

Be prepared! A French goose will usually come with head and feet still attached and you will generally be asked if you would like them removed for you. With the giblets, they make a splendid stock. The neck can be stuffed to make a classic hors d’oeuvre.

I like to serve this dish with little roast potatoes and winter greens, whatever is fresh in the markets at the time. Read More »

French Roast Goose with Prunes from French Life