Stuffed goose neck with truffle
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A traditional recipe imbued with the flavour of truffle
This stuffed goose neck is a traditional South Western French dish. Here it is perfected by the addition of just a touch of truffle, giving the finished dish a richly savoury flavour.
Serving suggestion : Open the tin and heat in a bain marie. Cut the goose neck into slices and serve with salad and roast potatoes.