Local cooked dishes, goose, duck, guinea fowl...

An assortment of 3 delicious cooked dishes typical of the south-west of France!

The Goose Confit with Green lentils from Puy combines the special taste of Puy green lentils with that of goose confit, very tasty. 840g

Composition: fat goose leg 29% EU origin, green lentils from Puy (23% box, 29% jar), pork belly from France, salt, spices. Sauce: duck broth (water, carcass, carrots, leek turnips, cloves), onion, carrot, smoked pork belly, duck fat, salt, wheat flour, white background (celery), pepper.

Duck Salmis with Porcini Mushrooms and Cahors Wine : duck stewed for a long time in a creamy porcini mushroom 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

Guinea Fowl Fricassee with Monbazillac it is made with fried guinea fowl legs, accompanied by button mushrooms, in a cream sauce and white wine from Monbazillac. 820g

Composition: guinea fowl meat 47% of French origin, Paris mushroom 8%. (Sauce: veal broth, Monbazillac white wine 6%, liquid cream, onion, modified starch, salt, Madeira, corn flour, Sherry vinegar, wheat flour, garlic, spices)