The ‘Pays du Grand Bergeracois’ in the heart of the « Périgord Pourpre » (so-called because of the colour and predominance of its vines) is known far and wide for its exceptional gastronomy. The truffles, foie gras, confit, magret, cèpes and myriad of other delights which laden down Périgourdin tables are renowned world-wide.

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Ingredients • Confit: 1 wing, 1 leg • 2 finely sliced onions fried in goose or duck fat • 250g green peppers • 250g crushed, seeded tomatoes • 1dl veal stock • 1dl double cream (optional)	Duck or Goose Confit à la Pipérade (with green peppers) Preparation : 1 hour Cooking Time : 25 min.
Method Heat the confit in the oven in a little of its own fat then wipe free of excess fat. Brown the chopped onions in a little goose or duck fat, add the sliced green pepper and the crushed tomatoes. Cook until the tomatoes are pulpy, bind with a little stock and a spoonful of cream (which will sweeten the peppers). Cut up the confit and cover with the sauce. Adjust seasoning if necessary. Serve with a good red wine such as a Madiran or a Côtes de Gascogne.
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