Have you experienced a marché au gras?

A long-standing tradition in the South West of France, marchés au gras offer the sale of produce derived from the farming of fattened poultry, directly from the producer to the consumer: capons, geese, ducks and their famous livers.

The festive atmosphere will give you a flavour of the spirit of the region, particularly at the award-winning markets.

A good liver should have a regular appearance with tender, smooth, and firm but supple skin. The colour will vary from golden yellow in Périgord – where animals are fed on yellow maize – to dusty pink or light yellow in the Landes – where geese and ducks are fed on white maize.

Don’t forget to take a cool bag with you to keep your liver fresh until you get home, where it should be cooked as soon as possible. A little preparation, nothing too complicated and the result is...mmmm, delicious!

>> See the dates of the marchés au gras in Aquitaine in our Winter special feature.

>> View recipe ideas on the web site of the Association for Agri-food Promotion.

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