Gunea Fowl terrine with foie gras, Porcini mushrooms and hazelnuts
Gunea Fowl terrine with foie gras, Porcini mushrooms and hazelnuts
Description
This original recipe, which harmoniously combines guinea fowl meat with the typical flavour of hazelnuts, will take you on a journey to the land of gourmet flavours. Its assets: a subtle alliance between the flavour of guinea fowl meat, thick pieces of ceps, crunchy hazelnuts and delicious pieces of foie gras.
This terrine is delicious as a starter, accompanied by a mesclun salad.
Packaging :
- 200 g: tray
Tasting advice :
Preparation : Place the tray in the refrigerator a few hours in advance. Open at the last moment, pressing the bottom of the tray to unmould easily.
Cut into medium-thick slices as soon as you take it out of the fridge.
Serve with a salad of mesclun and fresh button mushrooms, seasoned with hazelnut oil and cider vinegar.
Complementary products :
Olive oil based preparation with black truffle flavour, Tortellini with duck foie gras sauce 350g, Les Insouciants - Le Rouge Canaille, Les insouciants - Le rouge charmeur.
Ingredients
Guinea fowl meat 34%, duck foie gras 20%, pork lean and fat, chicken liver, black mushroom (Auricularia politrica), egg, red port, hazelnut 3.9%, porcini mushroom (Boletus edulis, aereus, reticulatus, pinicola) 2.9%, shallot, gelatine, salt, garlic, natural flavouring, thyme, sage, mace. Guinea fowl, duck, pork and chicken, Origin: France
Nutritional values
| Average nutritional values | Per 100 g |
|---|---|
| Energy (kJ / kcal) | 1088 / 262 |
| Total fat (g) | 21 |
| Saturated fat (g) | 7,8 |
| Carbohydrates (g) | 2,3 |
| sugars (g) | 1,3 |
| Proteins (g) | 15 |
| Salt (g) | 1,2 |