Preparation Authority tier 1

Cuisine Gasconne: Duck, Armagnac, and the Southwest

Gascon cooking — the cooking of Gascony in southwestern France — is the richest and most unrestrained of all French regional traditions. Duck in all its forms (confit, foie gras, magret, cassoulet), Armagnac as the universal cooking spirit, and a specific refusal of restraint that distinguishes Gascon cooking from the more precise traditions of Lyon and Paris. The goose and duck fat that permeates Gascon cooking is simultaneously its primary fat source and its flavour foundation.

Overview

The defining techniques of Gascon cooking.

Source

FRENCH REGIONAL DEEP EXTRACTION

Cross-Cuisine Parallels

Italian lardo and rendered fat cooking (same rendered animal fat as primary cooking medium), Korean samgyeopsal (same pork belly rendered-fat cooking), Persian awarma (same confit principle — lamb fat