Description détaillée
Neck skin filled with a stuffing of pork and goose, with pieces of foie gras.
Storage: 4 years in a dry and cool place
Nos produits
Cou d’oie farci au foie gras
Goose neck stuff with foie gras
27,90€
Neck skin filled with a stuffing of pork and goose, with pieces of foie gras.
Storage: 4 years in a dry and cool place
Composition: pork and goose, 30% goose foie gras, jelly, cream, eggs, truffles, Armagnac, truffles juice, jelly, salt and pepper.
Storage: 4 years in a dry and cool place
Serve it cold, sliced on a bed of lightly seasonned salad. Refrigerate the night before the service.
Additional Information
| Weight | 0,7 kg |
|---|
Be the first to review “Cou d’oie farci au foie gras”
Vous aimerez aussi...
- Aperçu
Price range: 6,40€ through 11,90€ Sauce Périgueux
Sauce for tournedos or breast.View product
Sauce Périgueux
Sauce for tournedos or breast.
Ideal sauce for tournedos or breast.
Storage: 4 years in a dry and cool place
Composition: Poultry broth, Madeira 13%, truffle juice, white wine, wheat flour, goose fat, truffled butter 2 %, salt pepper
Storage 4 years dry and away from heat.(Product selected by Badefolaise)
serve on it own or add white wine.
Notre proposition d'accompagnement
Traditional garlic soup
5,90€South West garlic soup
Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
Composition: Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre
Conservation 4 ans au sec et à l’abri de la chaleur.
Just warm up on low heat.
You can eat it with small croutons of bread.
It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)
Core of foie gras surrounded by a boneless quail
Core of foie gras surrounded by a boneless quail
Storage: 4 years in a dry and cool place
Composition: quail, 30% foie gras, jelly, Porto, salt and pepper.
Storage: 4 years in a dry and cool place
Serve it fresh, sliced, with some salad
- Aperçu
Price range: 19,20€ through 25,30€ Cou de canard farci au foie gras
Duck neck stuff with foie grasView product
Duck neck stuff with foie gras
Neck skin filled with a stuffing of pork and duck, sprinkled with Armagnac with pieces of foie gras.
Storage: 4 years in a dry and cool place
Composition: pork and duck, 30% duck foie gras, jelly, cream, eggs, truffles, Armagnac, truffles juice, salt and pepper.
Storage: 4 years in a dry and cool place
serve it cold, sliced on a bed of lightly seasonned salad. Refrigerate the night before the service.
Notre proposition d'accompagnement
Traditional garlic soup
5,90€South West garlic soup
Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
Composition: Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre
Conservation 4 ans au sec et à l’abri de la chaleur.
Just warm up on low heat.
You can eat it with small croutons of bread.
It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)
Sauce for tournedos or breast.
Ideal sauce for tournedos or breast.
Storage: 4 years in a dry and cool place
Composition: Poultry broth, Madeira 13%, truffle juice, white wine, wheat flour, goose fat, truffled butter 2 %, salt pepper
Storage 4 years dry and away from heat.(Product selected by Badefolaise)
serve on it own or add white wine.
Core of foie gras surrounded by a boneless quail
Core of foie gras surrounded by a boneless quail
Storage: 4 years in a dry and cool place
Composition: quail, 30% foie gras, jelly, Porto, salt and pepper.
Storage: 4 years in a dry and cool place
Serve it fresh, sliced, with some salad
- Aperçu
5,90€ Tourin
Traditional garlic soupView productTraditional garlic soup
5,90€South West garlic soup
Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
Composition: Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre
Conservation 4 ans au sec et à l’abri de la chaleur.
Just warm up on low heat.
You can eat it with small croutons of bread.
It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)
Notre proposition d'accompagnement
Honey from Périgord
11,80€Périgord honey harvested by Jean-Michel Borie and his family
Acacia honey
Glass jar capacity 500gr
Plus ? Le site d’Invitation au Délice
Acacia honey
Glass jar capacity 500 gr
Is the reputation of honey to be made?
To sweeten your tea, your cakes, your morning toasts…
Ideal for health.
Out of stock
Honey from Périgord
9,00€Périgord honey harvested by Jean-Michel Borie and his family
Creamy honey
Glass jar capacity 500gr
Plus ? Le site d’Invitation au Délice
Creamy honey
Glass jar capacity 500 gr
Is the reputation of honey to be made?
To sweeten your tea, your cakes, your morning toasts…
Ideal for health.
Out of stock
- Aperçu
Price range: 9,20€ through 14,70€ Pâté Périgordin
Pâté with foie grasView product
Pâté with foie gras
All the flavors of Perigord in one product
Storage: 4 years in a dry and cool place
Composition: 30% foie gras mixed with a stuffing of pork and duck, eggs, cream, milk, truffle juice, Truffle 1%, Armagnac, salt and pepper.
Storage: 4 years in a dry and cool place
Refrigerate 15 min before tasting
Notre proposition d'accompagnement
Onions-raisins rillettes
6,10€Duck rillettes subtly enhanced by the sweet and savory combination of onions and raisins!
They will delight you guests as an aperitif or on a gourmet toast.
Storage: 4 years in a dry place away from heat
90g jar
Ingredients: duck meat, onions 10%, raisins 10%%, salt, pepper
Rustic pâté with Espelette
4,10€Our rustic pâté with Espelette pepper !
Improves with age, very fragrant.
Shelf life 4 years, dry and away from heat.
90g jar
Rustic pâté with Espelette: Pork meat and liver, duck meat, mashed foie gras, milk, eggs, cream, onions, shallots, 1% Espelette pepper, Armagnac, salt, pepper
Rillettes au Roquefort
6,10€Our duck rillettes flavored with Aveyronnais cheese!
They will surprise your guests for an aperitif
Shelf life 4 years, dry and away from heat.
90g jar
Ingredients: duck meat, Roquefort 12%, salt, pepper
- Aperçu
Price range: 12,20€ through 17,10€ Caille farcie au foie gras
Core of foie gras surrounded by a boneless quailView productCore of foie gras surrounded by a boneless quail
Core of foie gras surrounded by a boneless quail
Storage: 4 years in a dry and cool place
Composition: quail, 30% foie gras, jelly, Porto, salt and pepper.
Storage: 4 years in a dry and cool place
Serve it fresh, sliced, with some salad
Notre proposition d'accompagnement
Traditional garlic soup
5,90€South West garlic soup
Traditional soup made with garlic, egg, duck broth and a touch of vinegar.
Conservation 4 years in the dry and away from heat.
Composition: Eau, fond de volaille, ail, Amidon de maïs, œufs, vinaigre balsamique, sel, poivre
Conservation 4 ans au sec et à l’abri de la chaleur.
Just warm up on low heat.
You can eat it with small croutons of bread.
It can also be eaten cold in gaspacho, with shavings of Parmesan and Serrano ham (or other)
Sauce for tournedos or breast.
Ideal sauce for tournedos or breast.
Storage: 4 years in a dry and cool place
Composition: Poultry broth, Madeira 13%, truffle juice, white wine, wheat flour, goose fat, truffled butter 2 %, salt pepper
Storage 4 years dry and away from heat.(Product selected by Badefolaise)
serve on it own or add white wine.
Reviews
There are no reviews yet.