Toulouse: Victor Hugo Market Guided Food Tour with Tastings
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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.
Learn to cook it, or eat it with a guide
Cou de canard farci makes more sense with someone from Toulouse explaining it. These are the classes and tours we have checked, with booking links.
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