Duck terrine with figs and Sechuan pepper
The touch of Sechuan pepper adds that spicy touch to this all new terrine combining duck meat and purple fig.
In this all new recipe, Comtesse du Barry has spiced up the particularly delicious combination of duck meat and fig by seasoning it with Sechuan pepper. This light tasty terrine will whisk you away to a completely new subtle sweet and sour taste experience to be shared with friends or family.
This terrine can be enjoyed with a heart of lettuce salad tossed in olive oil and balsamic vinegar sprinkled with pine nuts along with thin slices of purple fig.
Packaging:
- 200 g : tray
Lean pork, duck meat 30 %, chicken liver, figs 6 %, egg, tender onion and duck fat confit, Cognac, modified corn starch, salt, gelatin, pepper, Sechuan pepper 0,2 %.
Duck, pork and chicken, Origin: France
|
Average nutritional value for 100g |
|
|
Energy (kJ) |
1169 |
|
Energy (Kcal) |
282 |
|
Fat (g) Which saturates (g) |
22 8,1 |
|
Carbohydrates (g) Which sugars (g) |
5,2 4,8 |
|
Protéins (g) |
15 |
|
Salt (g) |
1,2 |
Chill in the fridge a few hours before serving. Open just before serving. To unmold press the bottom of the tray and ease out the terrine then cut into slices of average thickness.
4/ 5
5/ 5
5/ 5
5/ 5
4/ 5
4/ 5
5/ 5
5/ 5
Recycling