Gunea Fowl terrine with foie gras, Porcini mushrooms and hazelnuts

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.