The Fat French Duck: marché-au-gras to in-the-jar
From November through March  each year, we celebrate the special the marché au gras or ‘Fat’ Markets of Gascony offering the best  ducks and geese in the land. This is where Foie Gras reigns and Camont is smack dab in the middle of all this ducky kingdom: foie gras to cracklin’s.

If you want to learn everything about cooking  duck,  butchery to preserving, confit to terrine and especially about foie gras, then this is the week for you. After visiting a traditional fat duck market and a farm/museum that shows the history of the fat duck from Egypt through today, we cook our waywith expert help through the whole feathered beast- beak to feet. Learn patés, terrines, sausage, rillettes, and salt-cured duck ‘ham’ as well as the famous confit de canard and foie gras au torchon. We’ll preserve our golden fat treasures in canning jars so that you can ship or carry home. Discover the authentic way to raise and cook duck from farmers and producers as well as the chefs and cooks of gastronomic Gascony.
Date

February 28- March 4, 2011
Prices

Tuition: €2500 including five days cooking ckasses (mon-fri), all materials and fees (including 2 ducks per person), lunches with wine and  excursions

+ Accommodation not included. FOr our suggestions Click on “Where do we sleep?”  (groups can book special accommodation at a nearby chateau)
Book

To book a place on one of our Dig In programs, please email Kate at: kate.hill [at] email [dot] com or call the Camont office on (33) 05 53 47 56 29. Please feel free to email in advance with any questions. Please note, places are limited.