Gers' most famous specialities, confits, foies gras and other duck or goose-based dishes, are full of flavour to delight gastronomes and lovers of regional produce.
Whether it's raw, fresh, half-cooked or in a conserve, foie gras is made from birds which are bred and then crammed with corn, using age-old expertise. This dish is served cold at parties and special occasions as a starter or an aperitif, and is also served hot – pan-cooked as an ingredient in a sauce or in a preparation such as Tournedos Rossini.
As a typical Gascony dish, goose and duck confit, which is prepared by slowly cooking the meat in fat for over an hour, goes wonderfully with a green salad, ceps or sautéed potatoes, and a glass of red Médoc wine.
At the little duck and goose museum in Gimont, you can discover the complete history of ducks and geese from Antiquity to the present day through a selection of original exhibits. Foie gras preparation courses are also on offer there.