Free-range chicken, sweetbreads in a duck foie gras and morel mushroom sauce
Free-range chicken, sweetbreads in a duck foie gras and morel mushroom sauce
Description
A jewel in the crown of French gastronomy, veal sweetbreads are brought to their full flavour and melting point in this recipe.
Cooked with soft free-range chicken breast, they are enhanced by a South-West duck foie gras sauce with morel mushrooms.
Packaging :
500 g : jar
Serving suggestions :
Enjoy with a pan of steamed broccoli au gratin with Parmesan cheese.
A Bordeaux Rouge Rencontres or our St Emilion Derenoncourt will go very well with our veal sweetbreads and chicken supremes.
Ingredients
Cooked chicken meat 26% {farm-raised free-range chicken, duck fat, water, modified maize starch, natural flavouring, salt}, cooked veal sweetbreads 22% {veal sweetbreads, water, white wine, natural flavouring}, button mushrooms, water, liquid cream [cream (milk), stabiliser : carrageenan], carrot, rehydrated morels 3%, shallot, modified maize starch, sunflower oil, South-West duck foie gras* 1.6%, Madeira, Cognac, NOILLY PRAT® (casein), salt, garlic, peppers, mace powder, Espelette chilli pepper. Chicken, duck and veal, Origin: France.
*Duck foie gras from the South-West (Chalosse, Gascony, Gers, Landes, Périgord, Quercy).
Nutritional values
| Average nutritional values | Per 100 g |
|---|---|
| Energy (kJ / kcal) | 579 / 139 |
| Total fat (g) | 8,5 |
| Saturated fat (g) | 4 |
| Carbohydrates (g) | 2,2 |
| sugars (g) | 0,9 |
| Proteins (g) | 13 |
| Salt (g) | 0,5 |