Duck breast terrine

A terrine of duck breast from the southwest to be served as a starter with a rosé or a fruity red wine.

In stock
delivered from 08/06/23
140 g
€4.57 / 100 g

Magrets and leeks are sliced and candied then mixed with a fine stuffing elaborated with duck meat and duck foie gras from the South-West, to compose a terrine of an extraordinary softness, spiced up with a touch of nutmeg, thyme, bay leaf and Espelette pepper.

Tasting advice

You can serve it fresh and enjoy it on large slices of toasted country bread with a salad. A fruity red wine, such as our Merlot, or a rosé wine such as our Syrah will enhance the flavors of this terrine.

Pork throat, duck breast confit 20%* (duck breast, leek, duck fat), poultry liver, duck aiguillette*, egg, garlic, salt, gelatine, pepper, flavouring (modified starch, gelling agent: guar gum, gluten), Espelette pepper, ground nutmeg, powdered bay leaf, ground thyme.

Pork, duck and poultry, Origin: France

*Duck with foie gras from the South-West (Chalosse, Gascony, Gers, Landes, Périgord, Quercy)


Nutritional values
Average nutritional values Per 100 g
Energy (kJ / kcal) 1227/296
Total fat (g) 25
Saturated fat (g) 9.8
Carbohydrates (g) 1.2
sugars (g) 0.9
Proteins (g) 15
Salt (g) 1.3