Duck in sauce
Duck in sauce with porcini mushrooms and Cahors wine, made according to my recipe, especially for my local delicatessen.
Duck with porcini mushrooms and wine from Cahors: this french dish is simmered for a long time. It is a gourmet and generous dish typical of South West France. Find the good taste of local dishes with this salmis of duck with porcini mushrooms. 600g jar
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This duck with porcini mushrooms in Cahors wine was prepared according to my recipe, based on duck fat legs, porcini mushrooms and a Cahors wine sauce. A gourmet and generous dish that bloom good South West.
Duck Salmis with porcini mushrooms and wine from Cahors: this dish, simmered for a long time, restores all the aromas of the excellent cuisine of Quercy-Périgord. Find the good taste of local dishes with this salmis of duck with porcini mushrooms.
Warm (th.6) in a traditional oven. Serve with steamed apples or fresh pasta.
Ingredients: 53% fat duck leg, ceps 4%, sauce: duck broth, 16% Cahors wine, onion, pork blood, wheat flour, duck fat, modified starch, tomato paste, salt, sugar, corn flour, pepper
Jar: Net mass 600g
Duck with porcini mushrooms, a French gourmet dish selected by Mon Epicerie Fine de Terroir
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