Goose Civet with Bergerac Wine 600g

Preparation tips: Warm your civet over low heat, casserole and covered for 10min. Serve it on a toast of bread pie, toasted and garlic. Accompany the beautiful steamed rats and sprinkled with coarse salt. Preservation tips: To be consumed preferably before the date indicated on one of the funds. Ingredients: Goose legs 55% (originated in France), poultry broth (water, salt, dextrose, cornstarch, fat and chicken meat, sucrose, magnesium carbonate), red wine from Bergerac AOC 5%, corn starch, tomato concentrate, garlic, onion, salt, pepper. Made in a workshop using: eggs, wine (sulphites), milk, sesame seed, nuts and mustard. Nutritional values: Energies: 1349 Kjoules 325,8 Kcal Protein: 9 g Fat: 28.6 g Of which saturated fatty acids: 8.2 g Packaging: 600 g Number of parts: 3