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Goose neck stuffed with duck foie gras

Danos Frères - Goose neck stuffed with duck foie gras

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An original recipe was created by the Danos brothers in the Dordogne.

A typical recipe from the south West of France. The goose neck is first stuffed with goose and pork meat and then cooked. This version is made even more special by the addition of duck foie gras to the stuffing.

Serving suggestion : Open the jar and heat in a bain-marie, drain and slice the goose neck. Can be served either warm or cold. Accompany either with a salad or with sauted pototoes fried in duck fat.

Composition : Pork meat, goose neck, duck foie gras (20%), salt, water, pepper, sugar.

Producer : Danos Frères

See all the products of "Danos Frères"

Origin : Tremolat (France)

South West
South West (see all the products)


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