Every part of the duck or goose is used. Foie gras, duck liver made into a pat , preserved with black truffles, or eaten fresh, lightly fried with toast. Juicy slices of peppered duck breast in a creamy armagnac sauce, or honey glazed and smoked, and eaten with a green salad. Rillettes, potted pork, goose or rabbit meat with country bread, or a plate of Bayonne ham and sweet butter. You can still buy these things at small country markets or directly from the farms which produce them.
Autumn is a good time for mushrooms of all kinds, c pes in particular.
Further south, the dishes of the Basque country have affinities with Spain and Provence. Ttoro, an oniony fish stew, a seafood paella, or ice cold oysters accompanied with little hot spicy sausages. Good fish and shellfish along the coast. Many Pyr n ean mountain cheeses and a very good soft, creamy goats cheese from the Lot. Excellent pastries and fruit tarts.