Cou de canard farci is the duck neck stuffed with foie gras and pork, simmered then sliced cold or warmed in fat. Reservations recommended in season.

The cou farci is a peasant charcuterie tradition from the Gers and Landes, using the skin of the duck neck stuffed with the duck's own foie gras, lean pork, lard and seasoning. The dish was a way to use every part of the fattened duck. It is served sliced cold as a starter, or warmed in fat and crisped on a hot pan.

Where to eat Cou de canard farci in Toulouse

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Make it at home

Serves 45 hrAdvanced

Ingredients

  • 2 duck necks with skin, deboned
  • 150g raw duck foie gras, cubed
  • 200g pork shoulder, ground
  • 50g pork back fat, diced
  • 30ml Armagnac
  • Sea salt, black pepper
  • 1 garlic clove, crushed
  • Pinch nutmeg
  • 500g duck fat for confit
  • Kitchen string

Method

  1. Mix the pork shoulder, back fat, foie gras, Armagnac, garlic, nutmeg and seasoning.
  2. Stuff the duck necks tightly with the mixture, leaving a small gap for shrinkage.
  3. Tie both ends with kitchen string. Refrigerate 1 hour.
  4. Melt the duck fat in a heavy pan over low heat. The cou should be fully submerged.
  5. Cook at 90C for 3 hours, until the duck skin is tender.
  6. Let cool in the fat. Refrigerate for up to 2 weeks in the fat.
  7. To serve, lift from fat, slice 1cm thick. Either eat cold with toast or crisp the slices in a hot pan.

Editor tip. Ask your butcher to debone the duck necks; this is the hard part. Submerge fully in fat or the cooking is uneven.