Goose neck stuffed with Foie Gras 500 g

Cold as a starter, or hot as a main course. (Pork meat, goose fat, 20% neck skin, foie gras, eggs, salt, pepper, Cognac) Three suggestions for preparing it: 1 - Return to the pan and serve with potatoes that are sautéed in the goose fat that surrounds the neck. 2 - Reheat for 1/2 hour in the Périgueux sauce 3 - Cold as a starter, after removing the fat that surrounds it and spending 1 hour in the refrigerator. Drizzle with hot Périgueux sauce just before serving.