Goose stomach confits from the Périgord
Sales unit: Can of 400g
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Goose stomachs are larger and meltier than duck stomachs. They also have a more delicate flavor and are less robust. They are ideal for a Périgourdine salad, but can also be served as a main course in a red wine sauce as a ragout.
Goose stomachs are an essential element of Southwestern cuisine.
The goose stomachs are seasoned with salt from Salies the day before cooking and then pre-cooked.
They are then packed in cans, covered with goose fat and sterilized in an autoclave to ensure a shelf life of several years.
They will accompany your tasty salads. Slice the goose stomachs before pan-frying them to serve warm on your salad.
Each can contains about 5 to 6 Duck stomachs .
