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Rillettes of goose superior
Particularly unctuous, our rillettes are cooked with goose breasts and legs.
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"The real secret of this recipe lies in the way the meat is cooked. They are cooked in a vegetable stock, which gives them a flavour that is incomparable to other rillettes.
Serving suggestions :
- Ideal as an aperitif. Spread on plain or fig mini-toasts or Guérande salt or poppy and pepper crackers.
- To surprise your guests, you can make a parmentier with the rillettes: brown the carrots and shallots in a frying pan. Pour the rillettes into the preparation and cook. Make a purée and stir in like a classic parmentier.
- You can also make samossas or a crumble.
- 70 g: tin
Complementary products :
Cooked goose meat 50%, goose fat, stock (water, onion, carrot, leek, celery, garlic), cooked pork meat, salt, pepper, ground nutmeg, bay leaf powder, ground thyme, clove powder.
Goose and pork, Origin: France.
|Average nutritional values||Per 100 g|
|Energy (kJ / kcal)||1655 / 401|
|Total fat (g)||38|
|Saturated fat (g)||12|