Goose Stew with Bergerac Wine - 600g

(For 2-3 people)

Goose leg 55% (origin France), chicken broth (water, salt, dextrose, corn starch, chicken fat and meat, sucrose, magnesium carbonate), Bergerac AOC red wine 5% , corn starch, tomato paste, garlic, onion, salt, pepper.

Made in a workshop using: eggs , wine (sulfites) , milk , sesame seeds and mustard .

Preparation tips:

Pour the contents into a casserole dish and heat over low heat for 10 to 15 minutes. Serve with: rice, pasta and potatoes.