In 1946 Robert Labeyrie began trading from a stall at Bordeaux market, selling products from the region of “Landes” inluding Foie Gras, salmon from the river Adour, poultry and game. In 1963 he created his first smoked salmon production unit in St Geours de Maremne, situated between Dax and Biarritz and in 1971 he created his first canning factory. Since then, the Labeyrie brand has gone from strength to strength, specialising in the highest quality foods for the discerning connoisseur.
Labeyrie Confit of Duck
2 meaty leg joints cooked slowly in the pot and preserved in duck fat to maintain all their goodness. Just heat in the frying pan for 10 minutes on each side and serve with mashed potatoes French beans and red cabbage.