Coq au vin de Maury, sauce with block of foie gras and chestnut and chanterelle mushroom compote - 600g - Roger Junca
A classic in southwestern cuisine! Enjoy your meal!
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This recipe for cassoulet with duck confit is strictly identical to the one served in their inn. Beautifully preserved duck sleeves, toulouse sausage and beans cooked in goose fat and lightly tomatoed are the basis of this product. The rest is the family skill inherited from the previous 3 generations.
- Nutritional values
- (per 100g) Energy: 146 kCal / 610 kJ, Fats: 7.8g including Saturated Fatty Acids: 2.8g, Carbohydrates: 9.5g including Sugars: 0.4g, Protein: 11g, Salt: 0.9g
- White wine
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