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The South-West of France is a region known for its culinary wealth. Local products combine harmoniously to create tasty dishes. Among these delights, Roquefort, Armagnac, and other typical ingredients combine to offer a unique experience.

Here are some recipes that perfectly illustrate this complementarity:

Prunes stuffed with Roquefort and Armagnac

An ideal starter, this recipe combines the sweetness of Agen prunes with the strength of Roquefort and the aroma of Armagnac. To prepare 20 filled prunes, you will need 20 hazelnuts, 75 g of Roquefort, and 3 tablespoons of Armagnac (3 years old). Crumble the Roquefort and crush the hazelnuts, then mix them with the Armagnac and a little cream to obtain a stuffing. Stuff the pitted prunes with this preparation and serve with a glass of Armagnac (3 years old) for an aperitif rich in flavors.

Foie gras terrine

Foie gras, an essential part of South-West gastronomy, is eaten in a terrine, moistened with Armagnac. After preparing the liver by removing the main vein and wetting it with Armagnac, let it rest overnight. The next day, cook it in a bain-marie in a terrine. Serve with toasted country bread and, for fans, a fig and quince compote prepared with Armagnac.

Duck breast with fruit and armagnac

The duck breast, browned in the pan and deglazed with Armagnac, goes perfectly with fruits such as pippin apples, figs, or grapes. This sweet-salty combination promises a main course that is both delicious and elegant.

Roast black pork confit with garlic

Gascon black pork, raised outdoors and renowned for its tasty flesh. Candied it in fat and flavored with garlic, before being flambéed with Armagnac. Accompanied by a pan of fried potatoes, this main dish is a tribute to the culinary tradition of the South-West.

Armagnac tourtière

Tourtière Landaise is a traditional French recipe which requires 40 minutes of dough preparation, 15 minutes of stretching and 45 minutes of cooking at thermostat 6.

To make the dough, mix 500 g of flour, 1 egg and a pinch of salt diluted in a glass of water until you obtain a soft, non-sticky dough without lumps. Form it into a ball and knead it for about 30 minutes to soften it. Let it rest in the fridge for at least 1 hour, coated with oil to prevent it from drying out. Spread the dough on a white cloth by stretching it with your fingertips, starting from the center, until it is thin as cigarette paper and completely covers a table of 6 to 8 place settings. Let the dough dry for 10 minutes, then sprinkle it with sugar and brush it with melted butter using a brush. Fold the dough into thirds lengthwise, using the sheet underneath to help you.

Cut out two circles slightly larger than the previously buttered mold to obtain 6 crusts. Peel and cut the apples into thin slices. Brush them with the vanilla sugar packet and the armagnac.

Fill the mold with the armagnac apples, then cover the filling with the 3 other crusts. For a nice result, crease the top layer before drizzling it with melted butter, sugar and armagnac. Bake in a hot oven for 45 minutes.

One line drawing of several cheeses