What a great program at the open doors of the Ferme Auberge du Haza. The festivities begin Friday evening October 7 and end Sunday October 9 at the end of the day. Specializing in duck fat, the Ferme du Haza is one of the lucky ones and has relaunched its production of ducks and geese. The stock is going fast but Marion and Benoît Juste have something to treat you this weekend.
On site, meals, workshops, visits, movies, concerts, events, etc. Our couple of farmers will explain to you while re-listening to the program of the day.
The duck in all its forms!
During its open days you will be able to take a lesson in cutting duck with Benoît who will deliver all his secrets to you, you will taste the duck from the farm in tournedos or even in “kébécanard”, the famous duck kebab and of course you can do your shopping. Fresh or canned foie gras, duck breast, whole duck… It’s up to you. You can then also try to make the “Chalossais beret”, the latest recipe developed at the Ferme du Haza, a simple and effective recipe. A slice of good bread, a fig sauce, pan-fried fresh foie gras and beautiful apples cooked in syrup!
– CWM