You cannot get more traditional that the cuisine of fat duck in this part of France! All generations come together to prepare confit and foie gras once or twice a year. Being aware of the existence of dreadful places that produce fat duck doesn't mean you should rule out the principle and throw every producer into the same basket. I will take you to a beautiful farm, an independent producer, who puts all his efforts and passion into producing the most succulent duck by concentrating on the well being of his livestock. You can actually see for yourself the way things are done and therefore make an informed opinion on the subject.
Preparing fat duck is quite technical and time consuming, so we will do nothing else for 2 days. Confit, foie gras, rillettes, cou farci, grattons, we will do it all and you will take it all home for the pleasure of your friends and family! The only restriction is that what you produce will have to be transported in an ice box, without breaking the cold chain.


This course includes 2 days of cooking, and is designed to teach you all the techniques related to the traditional preparation of fat duck. Check-in on Sunday, Tuesday or Thursday.

Day 1

Arrival from 4:00pm. You just settle in and make yourself at home. We meet before dinner for a welcome drink with canapés, followed by a three-course dinner.

Day 2

We leave after breakfast to visit the farm to get our ducks and livers. Each person gets their own duck and liver. We come back for lunch. From 1.00 pm, we meet in the kitchen, to cut up our ducks, render the fat, cook our foie gras and salt-cure our meat for the confit. You get time to relax or go for a drive, and we meet at 7:00 pm for aperitif then dinner.

Day 3

After breakfast, we meet in the kitchen to make rillettes. Lunch. Back in the kitchen from 1:00 pm to make cou farci (stuffed neck), cook confit and grattons. We will finish around 4:00 pm, so you get some free time before we meet again for aperitif and dinner.

- Departure is in the morning on Day 4. The room is yours until 11:00am if you have your own vehicle. But the drop off to Tonneins train station will be for the 8:10am train. You will be leaving with all your preparations so please make sure you have the necessary equipment not to break the cold chain.


  • 3 Nights Full Board per Person€ 1215
  • Contact Us for available dates / Minimum 2 people required.

What's Included

  • Free collection and drop off

    To / From our local train station on all residential courses

  • Fully Inclusive Price

    No hidden cost. Your accommodation, every single meal (with drinks) and all taxes are included. No supplement for solo travellers!

  • Small Groups - No Overcrowding

    Maximum of six participants so everyone receives individual attention and enough workspace

  • Food glorious food

    Continental breakfast every day (bread & croissants, fresh fruit, fresh milk, coffee, English tea, cereals, yogurts, local jams honey)

    Lunch every day

    Three-course dinner every night

  • Drink, whatever your tipple

    Welcome drinks and canapés
    House aperitif before dinners
    Local Wines with all lunches and dinners
    Water, tea, coffee and cold drinks & beers throughout the day
    Coffee & English tea making facilities in your room

  • Excursions

    Outings, tastings and entrance fees

  • 16 Years of experience

    No Demonstration Watching - All Classes are Hands-on!

    All ingredients, equipment and apron provided

    Recipe folder to take home

  • Comfortable Accommodation

    Accommodation (details on our accommodation page), on all residential courses

    Linen, towels, organic shampoo & shower gel, for the duration of your stay

  • Discover the Countryside by bike

    We have bikes on-site free for your use to venture out and discover the surrounding countryside

  • Free WIFI connection

    Super fast wifi available throughout the house

Children are more than welcome (they only have to be tall enough to reach the workbench) under their parent's supervision.

The courses take place from February to November, just enquire about the dates that suit you. If you would rather join an existing party, view our full booking page.

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