It is from the fattened duck that is derived much of the Périgord gastronomy:
foie-gras, confit (the most tender portions cooked slowly and preserved),
grillons (crispy portions fried in the fat of the duck), magrets ( fillets of a fattened duck )

Foie-gras : On Monday and Friday evenings you can savour the fresh foie-gras of duck, prepared as a pâté by Yonnie. On a tray with warm toast it is served with a glass of Monbazillac ( a well known wine of the region ). You may enjoy it in the gentle and hushed ambience of the `grange`, in the courtyard in the warmth of the sun or on your site with family or friends.

Confits and Grillons : Both cooked and prepared by Yonnie they are on sale in the camp grocery and can be found in the section reserved for products of the region. You may enjoy them during your visit or take some home to savour in winter as a memory of the happy moments spent at Laulurie.

Magrets : These are on sale in the grocers and you could grill them on Saturdays at the communal barbecue.