An assortment of 3 delicious cooked dishes typical of southwestern France!
Goose Confit with Green Lentils combines the particular taste of Puy green lentils with that of very tasty goose confit. 840g
Composition: fatty goose leg 29% EU origin, green lentils from Puy (23% can, 29% jar), pork belly from France, salt, spices. Sauce: duck broth (water, carcass, carrots, turnips, leeks, cloves), onion, carrot, smoked pork belly, duck fat, salt, wheat flour, white stock (celery), pepper.
Duck Salmis with porcini mushrooms and Cahors wine: duck simmered for a long time in a creamy porcini sauce! 820g
Composition: fatty duck leg 47%, porcini mushrooms 4%, sauce: duck broth, cahors wine 16%, onion, pork blood, wheat flour, duck fat, modified starch, tomato paste, salt, sugar, corn flour, pepper
The guinea fowl in Monbazillac wine is made with hash browns of guinea fowl, accompanied by button mushrooms, in a cream sauce and white wine from Monbazillac. 820g
Composition: guinea fowl meat 47% from France, Paris mushroom 8%. (Sauce: veal broth, 6% Monbazillac white wine, liquid cream, onion, modified starch, salt, Madeira, corn flour, sherry vinegar, wheat flour, garlic, spices)
