Gunea Fowl terrine with foie gras, Porcini mushrooms and hazelnuts
A tasty light terrine, a perfect start to a good meal.
This original recipe: a harmonious blend of guinea fowl meat and that typical hazelnut flavor and will whisk you away to the land of gourmets. It owes its originality to the subtle blend of guinea fowl meat, chunky pieces of Porcini mushrooms, crunchy hazelnuts and delicious chunks of foie gras.
Just add a mixed green salad and serve a delicious starter.
Packaging:
- 200 g : container
Guinea fowl meat 34%, duck foie gras 20%, lean and fat pork meat, chicken liver, black mushrooms (Auriculanria politrica, egg, ruby port, hazelnuts 3.9%, Porcini mushrooms (Boletus edulis, aereux, reticalutus, pinicola) 2.9%, shallots, gelatin, salt, garlic natural flavoring, thyme, sage, mace, Guinea Fowl.
Duck, pork and chicken, Origin: France.
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Average nutritional value for 100g |
|
|
Energy (kJ) |
1088 |
|
Energy (Kcal) |
262 |
|
Fat (g) Which saturates (g) |
21 7,8 |
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Carbohydrates (g) Which sugars (g) |
2,3 1,3 |
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Protéins (g) |
15 |
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Salt (g) |
1,2 |
Place the container in the fridge a few hours before serving. Open just before serving. Ease the terrine out of the container by pressing the base and cut into medium slices and serve immediately. Why not serve with a mixed green salad, toss in fresh button mushrooms and drizzle with hazelnut oil and cider vinegar dressing.
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Recycling