This Duck salmis with porcini mushrooms in Cahors wine was prepared according to my recipe, made with fatty duck legs, porcini mushrooms and a Cahors wine sauce. A gourmet and generous dish that blooms in the South West.
The Duck Salmis with Porcini Mushrooms and Cahors Wine : this dish, simmered for a long time, restores all the aromas of the excellent cuisine of Quercy-Périgord. Find the good taste of local dishes with this duck salmis with porcini mushrooms.
Tasting tips
Warm up (th.6) in a traditional oven. Serve with steamed potatoes or fresh pasta.
Composition: fatty duck leg 47%, porcini mushrooms 4%, sauce: duck broth, cahors wine 16%, onion, pork blood, wheat flour, duck fat, modified starch, tomato paste, salt, sugar, corn flour, pepper
Jar 820g
Duck salmis with porcini mushrooms, a local dish selected by My Local Delicatessen
