Goose Neck stuffed with Duck Foie Gras
The goose neck duck liver: a miracle performed by the Danos brothers in the Dordogne, land of origin of many traditional recipes duck.
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.
Pork meat, goose neck, duck foie gras (20%), salt, water, pepper, sugar.
|Average nutrition facts||For 100g|
|Energy||404 / 1691.47 kcal / kJ|
|Total fat||40 g|
|Saturated fat||15 g|
With this product, we recommend :