Plats cuisinés

Dordogne Domaine de Barbe
  • Aperçu 6,9022,90

    Cassoulet Périgordin

    White beans, duck confit and homemade sausagesView product

    Cassoulet Périgordin

    White beans, duck confit and homemade sausages

    White beans, duck confit and homemade sausages 

    Storage: 4 years in a dry and cool place

    Composition: white beans, duck breast confit, sausages, cooked juice*, tomatoe juice, starch, onions, tomato sauce, salt, pepper

    Storage: 4 years in a dry and cool place

    Simply simmer and taste

  • Aperçu 17,10

    Civet d’oie

    Goose pieces cooked in a red wineView product

    Goose pieces cooked in a red wine

    17,10

    Goose pieces marinated in a red wine AOC Bergerac accompanied by thin slices of mushrooms (Porcini)

    Storage: 4 years in a dry and cool place

     

    Composition: goose meat, red wine AOC Bergerac, ceps, carrots, onions, shallots, basis for sauce*, corn starch, salt and pepper

    Storage: 4 years in a dry and cool place

    *basis for sauce: carcass stock + vegetables cooked by ourselves

    Serve with garlic croutons, linked with a kneaded butter. Serve with potatoes (grilled, vapors), green beans, noodles, mashed…

    Quantité
  • Aperçu 3,206,10

    Haricots blancs cuisinés

    White beansView product

    White beans

    White beans

    Storage: 4 years in a dry and cool place

    Composition: white beans, cooked sauce*, tomato sauce, goose fat, starch, herbs, salt, pepper

    Storage: 4 years in a dry and cool place

    Simmer and simply taste

     

  • Aperçu 16,40

    Magret de canard aux griottes

    Duck breast cooked with Morello cherriesView product

    Duck breast cooked with Morello cherries

    16,40

    300g duck breast sliced, morello cherries.

    Storage: 4 years in a dry and cool place

     

    Composition : 55% duck breast, duck stock*, cherry, white wine AOC Bergerac Sauvignon, Monbazillac, sour wine, onions, corn starch, salt and pepper

    Storage: 4 years in a dry and cool place

    *duck stock: carcass stock + vegetables cooked by ourselves

    Simply simmer and taste with fresh pasta or boiled potaoes.

    Quantité
  • Aperçu 16,40

    Magret de canard aux olives

    Duck breast cooked with green olivesView product

    Duck breast cooked with green olives

    16,40

    Duck breast cooked with green olives

    Storage: 4 years in a dry and cool place

     

    Composition: 55% braised duck breast, duck stock, green olives, AOC Sauvignon, bacon, dried tomatoes, shallot, sour wine, onions, basis for sauce*, corn starch, salt and pepper

    Storage: 4 years in a dry and cool place

    *basis for sauce: carcass stock + vegetables cooked by ourselves

    Recette : Réchauffer doucement à la casserole et ajouter des pâtes fraiches ou du riz.

    Quantité
  • Aperçu 16,10

    Magret de canard aux pêches

    Duck breast cooked with peachesView product

    Duck breast cooked with peaches

    16,10

    300g of sliced duck breast and chunks of peaches

    Storage: 4 years in a dry and cool place

    Composition: 55% duck breast, duck stock*, peaches, white wine AOC Sauvignon, Monbazillac, sherry vinegar, onions, sorn starch, salt and pepper

    Storage: 4 years in a dry and cool place

    *duck stock: carcass stock + vegetables cooked by ourselves

    Simmer and simply taste with fresh pasta or boiled potatoes

    Quantité
  • Aperçu 16,10

    Magret de canard aux pruneaux

    Duck breast cooked with prunesView product

    Duck breast cooked with prunes

    16,10

    Duck breast cooked with prunes

    Storage: 4 years in a dry and cool place

     

    Composition: duck breast, duck stock*, prunes, red wine AOC Bergerac, onions, shallots, corn starch, salt and pepper

    Storage: 4 years in a dry and cool place

    *duck stock: carcass stock + vegetables cooked by ourselves

    Simmer and simply taste with fresh pasta or potatoes.

    Quantité
  • Aperçu 16,70

    Mijoté d’oie

    Goose fricassée (with white wine)View product

    Goose fricassée (with white wine)

    16,70

    Fine preparations of goose pieces marinated in white wine and then braised with Bergerac.

    Storage: 4 years in a dry and cool place

    Composition : Pieces of marinated goose, white wine from Bergerac AOC Sauvignon, Monbazillac, grape juice, carrots, zucchini, mushrooms, onions, shallots, basis for sauce*, corn starch, salt and pepper.

    Storage: 4 years in a dry and cool place

    *basis for sauce: carcass stock + vegetables cooked by ourselves

    Serve with steamed or roasted potatoes, mashed potatoes, green beans, noodles, rice.

    Quantité
X Actus flash !
L’OURS ORANGE – Philippe de Mascarenhas
Pour vous parler de Philippe de Mascarenhas nous commencerons ainsi: voici quelqu’un qui... 
Foire de Belfort
Retrouvez-nous du 28 août au 01 septembre Plus d’informations sur le site de...