Goose Neck stuffed with Duck Foie Gras
Product being restocked
Please leave us your e-mail in order to be informed of its availibility.
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.
Reviews about : Goose Neck stuffed with Duck Foie Gras
There is no reviews about the product yet Goose Neck stuffed with Duck Foie Gras
Be the first to leave a review
Please describe your experience with this product : taste, texture, how you used it and maybe your favorite recipe or advice.
You mustor to leave your opinion.