Our conserves :
Goose conserve: 1 leg (meat on the bone) – duck conserve: 1 wing and 1 leg (meat on the bone) - duck conserve: 2 legs (meat on the bone) - duck conserve: 4 legs (meat on the bone) – duck conserve: magrets – crystallized goose or duck gizzards –goose fat.
The conserve story
The conserves have been a privileged preserving method of the meats intended for current consumption of our ancestors: geese, ducks, porks…
Today, the directions for use of conserves have developed. Conserves are not only intended to improve the taste of soups and daily meat stews any longer, but they are now very much appreciated as privileged part of the party meals.
The conserves can be easily served with any season’s product.
In Egypt, in a tomb of the fifth dynasty, means 2500 years B.C., the geese were depicted in gaggle: we could see servants preparing a mixture, making croquettes and feeding the geese.
Further to the scattering of Israel people, the force-feeding has been in any place where the Jews have settled, first in Central Europe, in Rome and in Carthage, then later on in Occitania and in Alsace.
Columbus brought back from Americas a strange cereal: Indian corn. First having grown in Italy and Spain, then in Turkey, it then came to France and has been plentifully grown in the South West region where it had enough water and hot weather to grow in the best conditions.
So, the geese and ducks gaggles and cornfields have developed together.
King Henry IV, having begged the Bearn Governor to send him about twelve geese, made the conserve get out from simple folk and get in the French Court.
Among all conserves, the goose or duck conserves are the most famous and valuable ones. Others are also good, such as chicken, hare, pork conserves…