
Goose neck stuffed with foie gras
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The salad assortment is a creation of La Combe de Job combining goose and duck: different flavors and textures: goose gizzards confit, aiguillettes and duck hearts confit in fat. Directions for use: cool the box, degrease and cut the different ingredients. Use the fat from the box to brown pine nuts which will add crunch to your gourmet salad.