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The Market Quarter
With our origins in London’s famous Borough Market, Le Marché du Quartier –the market quarter – is a family based specialist retailer of fine foods and wines especially from France and Mediterranean countries. With over...
Civet d'Oie au Vin de Cahors
Goose Stew in Cahors Wine Sauce
Reheat in a traditional oven (th.6).
Serve accompanied with steam boiled potatoes or fresly made noodles.
Ingredients. Filling: fattened goose leg (47% tins, 53% jar) turnip.
Sauce: Cahors wine 18%, rosé wine, duck stock, onion, pork blood, wheatmeal flour, duck fat, modified starch, white roux (celery), spices, cornflour, salt, sugar.
Serves 3-4
