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.
3 editor picks for Cou de canard farci in Toulouse, ranked by editorial score. All Toulouse signature dishes · Cou de canard farci across every city.
Restaurant Emile ★ 4.6
saint-georges · 13 Place Saint-Georges, 31000 Toulouse
Restaurant Emile on Toulouse's pedestrian Place Saint-Georges has been the canonical cassoulet address since 1947, with chef Christophe Fasan in charge.
Chez Navarre ★ 4.5
saint-etienne · 49 Grande Rue Nazareth, 31000 Toulouse
Chez Navarre on Grande Rue Nazareth in Saint-Etienne is the neighbourhood table d'hotes with rustic chalet decor and grandmother-style southwestern plates.
Le Genty Magre ★ 4.5
carmes · 3 Rue Genty Magre, 31000 Toulouse
Le Genty Magre between Esquirol and Capitole is chef Romain Brard's southwestern dining room, winner of the 2023 Toulouse Cassoulet Championship.