Garlic and bay leaf South West goose confit
Treat yourself to our gourmet Garlic and bay leaf South West goose confit.
Comtesse du Barry cordially invites you to try this exclusive goose confit, it is very rare and fine fare much appreciated by even the most discerning gourmets.
This delicious dish is made up of goose legs which are selected for their quality and the fact that they are raised in the South West of France. The legs are cooked very slowly in goose fat, which is the traditional South West France way of making confit, thus becoming so very tasty and perfectly tender.
A very refined dish.
Packaging:
- 775 g : can
Goose leg (raised in the Sout West of France), garlic 2.5%, salt , natural flavourings, bay leaf 0.03%
|
Average nutritional value for 100g |
|
|
Energy (kJ) |
1552 |
|
Energy (Kcal) |
375 |
|
Fat (g) Which saturates (g) |
32 10 |
|
Carbohydrates (g) Which sugars (g) |
0,5 <0,5 |
|
Protéins (g) |
21 |
|
Salt (g) |
0,8 |
This confit can be eaten hot with our mashed potatoes with porcini mushrooms or potatoes à la salardaise (potatoes fried in duck or goose fat with porcini mushrooms, bacon bits, garlic and parsley) or cold cut into strips and served on a bed of dandelion leaf, purslane leaf or lambs ear lettuce garnished with hard- boiled egg, sweet peppers and black olives.
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