10-Andouillette with duck confit in a crust

The duck andouillette is a mixture, consisting of 40% confit duck wings (duck meat and fat), 39% veal tripe, all marinated in a green pepper sauce 0.2%, white wine (sulphites), Dijon mustard (water, mustard seeds, alcohol vinegar, salt), salt, parsley, spices. Natural beef casing.

Wrapped in a brick pastry and baked until golden