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Goose Neck stuffed with Duck Foie Gras

Danos Frères


jar of 200g 12.85 €
64.25 € / kg
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An original recipe 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.
With this product, we recommend :
François Sudreau - Whole Duck Foie Gras - Lot
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24.70 €
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Jar of 130g24.70 €
Jar of 180g31.55 €
300g jar49.90 €
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Reviews about : Goose Neck stuffed with Duck Foie Gras

éliane L. - 08 Décembre 2011 - Verified purchase

Patricia V. - 12 Janvier 2012 - Verified purchase

Anne L. - 27 Décembre 2012 - Verified purchase

Colette J. - 29 Décembre 2012 - Verified purchase

Genevieve F. - 03 Janvier 2016

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