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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
SKU
51233716
delivered from 08/06/23
140 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)
| 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 |
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