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 Ingredients :
Goose leg 58 % (goose, salt, pepper, sugar), sauce [water, dry white wine, crème fraîche, veal juice (flavours, wheat maltodextrine, potatoe starch, modified corn starch, salt, dextrose, vegetabel oil from the palm tree, chicken lard, onion, veal, tomatoe, wheat flour, thickener: guar rubber, garlic, beef extracts, sugar, mutton lard, sodium carbonate), champagne 5 %, modified corn starch, butter, wheat flour, duck lard, pepper], dried raisins white, sulfites.
Goose Gigolette in Champagne When the queen of poultry meets the king of wines, you should expect something unique... This ancient recipe is one of the basics of the Grande Cuisine. A meal to honour and charm your guests. Instructions for use :
Serve with pasta or steam cooked potatoes. What to drink? Champagne of course! |
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