Civet of goose gizzards with Bergerac red wine

This recipe is made with confit goose gizzards from Périgord. Soft and tender, the goose gizzard tastes delicious when cooked in a Bergerac red wine sauce. We recommend steamed potatoes with this dish for one or two people. Now just warm up and enjoy.

Goose gizzards are larger, more tender, and melt-in-the-mouth than duck gizzards. They also have a more delicate flavor and are less rustic. They are ideal for a Périgourdine salad, but can also be served as a main course in a red wine sauce.

The confit process makes the muscle nice and tender and the Gésiers almost melt on the palate.

Preparation: This ready meal is heated in a saucepan over low heat or in the microwave. If you like, you can accompany it wonderfully with bread croutons rubbed with garlic.

sales unit: Can 400g
Sale price€ 8,95 EUR (22,38€/kg)

Tax included. Shipping calculated at checkout

Pickup available at Maître Philippe & Filles Hauptladen

Usually ready in 24 hours

Maison Lembert Fertiggerichte Dose 400 g Civet von Gänsemägen-mit Rotwein aus Bergerac Maitre Philippe et Filles

Civet of goose gizzards with Bergerac red wine

Can 400g

Maître Philippe & Filles Hauptladen

Pickup available, usually ready in 24 hours

Emser Straße
10719 Berlin
Germany

+493088683610
Auf Lager, versandbereit
In stock

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