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.