Goose neck stuffed with truffle liver

Discover the ultimate gastronomic delight with goose neck stuffed with goose liver and Périgord black truffle, an exquisite creation by Valette Foie Gras.

This gourmet specialty offers the richness of goose liver with the aromatic subtlety of black truffle.

The chef's advice invites you to enhance this exceptional dish by submerging it in delicate puff pastry, then baking it in the oven for 30 minutes.

This recipe guarantees perfect cooking, preserving the tenderness and finesse of the meat.

To crown this feast, there is nothing like serving goose neck medallions topped with a sumptuous Périgueux sauce, offering a final touch rich in flavor and elegance.

Whether for a Sunday brunch, a festive meal or a dinner with friends or family, goose neck stuffed with goose liver and Périgord black truffle is the perfect and refined dish that will please all occasions. .

Treat yourself to a Périgord tasting and let yourself be enchanted by this masterpiece of French cuisine.

Goose neck stuffed with goose liver and black truffle from Périgord de Valette and many other specialties from the French region are available in our selection of cannery. Good tasting !