# The best specialities of the Périgord

Foie gras, duck confit, Sarlat potatoes and tourin: the cooking of the Périgord, land of duck and truffle.

- 14 votes · 16 items
- Mar 9, 2021 · bricoleur_nantes
- https://even.best/en/l/2972/the-best-specialities-of-the-perigord

## Top 16

1. **Périgord stuffed cabbage** (2 · ▲2 ▼0) — Stuffed cabbage.
2. **Duck confit** (1 · ▲1 ▼0) — Duck legs preserved in their fat.
3. **Tourin** (1 · ▲1 ▼0) — Garlic soup.
4. **Stuffed goose neck** (1 · ▲1 ▼0) — Stuffed goose or duck neck.
5. **Enchaud** (1 · ▲1 ▼0) — Preserved pork roast.
6. **Hare en cabessal** (1 · ▲1 ▼0) — Stuffed rolled hare.
7. **Truffle omelette** (1 · ▲1 ▼0) — With Périgord black truffle.
8. **Périgord salad** (1 · ▲1 ▼0) — Gizzards, smoked magret and walnuts.
9. **Sobronade** (1 · ▲1 ▼0) — Thick bean soup.
10. **Mique** (0 · ▲0 ▼0) — Poached dough dumpling.
11. **Shad with sorrel** (0 · ▲0 ▼0) — Shad with sorrel.
12. **Périgord lamb** (0 · ▲0 ▼0) — Milk-fed lamb.
13. **Foie gras** (-1 · ▲0 ▼1) — As terrine or with Monbazillac wine.
14. **Sarlat potatoes** (-1 · ▲0 ▼1) — Potatoes sautéed in duck fat.
15. **Duck magret** (-1 · ▲0 ▼1) — Fattened duck breast.
16. **Gimboura** (-1 · ▲0 ▼1) — Black pudding soup of Bergerac.

How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.