This Goose civet with Cahors wine was prepared according to my recipe, made with goose legs and a wine sauce. The originality of my recipe lies in the mixture of red wine and rosé wine, which brings a little fresh note.
Find the finesse of the goose meat in a wine sauce. The goose civet is a typical dish of the south-west terroir.
Find all the flavor of family dishes of yesteryear with the goose civet prepared according to my own recipe.
Tasting tips
Warm up (th.6) in a traditional oven. Serve with steamed potatoes or fresh pasta.
Composition: goose leg of EU origin (47% box), turnips. Sauce: Cahors wine 18%, rosé wine, duck broth (water, carcass, carrots, turnips, leeks, cloves), onion, pork blood, wheat flour, duck fat, modified starch, white background (celery, eggs), spices, corn flour, salt, sugar.
Box 820g
Goose civet is a local dish selected by My Local Delicatessen
