Stuffed goose neck with truffle
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.
Pork, goose neck 20%, eggs, truffle 1%, salt, white wine, cognac, pepper.
|Average nutrition facts||For 100g|
|Energy||324 / 1356.52 kcal / kJ|
|Total fat||30 g|
|Saturated fat||10 g|
With this product, we recommend :