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Civet de gésiers d'oie au vin rouge
MAISON LEMBERT

Stew of goose gizzards in red wine

This recipe is made from candied goose gizzards. Soft and tender, the goose gizzard is delicious cooked in a sauce made with Bergerac red wine. We accompany this dish for one or two people with steamed potatoes. All you have to do is heat it up and enjoy.

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