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Cotto d'oca

Friuli-Venezia Giulia P.A.T. Product
E.R.S.A. Friuli-Venezia Giulia - Texts taken from P.A.T. and image taken from the volume 'Il Cibario' year 2017.
Description

It is prepared by stuffing a whole boneless goose with the addition of previously salted boneless thighs. After being stuffed, properly sewn and tied, it is baked in the oven and then slightly smoked.

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Cotto d'oca Where to find this product
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Linked companies
Restaurant

LA TAVERNA

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Linked recipes
Main meat courses

'Alla contadina' goose

First courses

Bigoli in duck sauce

Main meat courses

Boned duck thighs

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