Stuffed goose neck is a dish from the Perigordian culinary tradition of yesteryear composed mainly of a stuffing with pork and goose foie gras.
Tips for use: Serve cold as an appetizer or reheated in the oven as a main course.
Ingredients:Farce 90% (pork meat, goose foie gras 30%, milk, eggs, salt, pepper), goose neck skin 10%.
La Ferme de la Garrigue Haute in Prats de Carlux in the Dordogne (24), it's a family history for 7 generations! Around an artisanal know-how and a farm breeding respectful of the animals, Florian Boucherie and his family raise, force-feed and transform themselves their Muscovy ducks and their Toulouse geese. Their quality farm products are guaranteed without additives or colorants. They are frequently awarded in the best competitions.
La Ferme de la Garrigue Haute produces its own cereals to feed the animals. Its corn crops, guaranteed GMO-free, are used to ensure the breeding and force-feeding of ducks and geese. The breeding is obviously practiced in the open air on a surface of 6 ha of course.
