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%, seasoning, eggs, truffle 1%
|Average nutrition facts
||322 / 1348.15
||kcal / kJ
| Saturated fat
With this product, we recommend :
jar of 200g
Foie gras GA BESSE
La Bourriche aux Appétits
3 patés of 200g ea.
La ferme des cochons gourmands
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