Goose Terrine with Duck Foie Gras (180g)

Description:
Pork throat (origin: France), meat from boneless goose sleeves 21% (origin: EU), block of duck foie gras 20% (duck foie gras (origin: France), water, salt, pepper), lean poultry liver,whole eggs,wheat, salt, pepper, spices.

Serving:
Place the jar in the refrigerator the day before. Run a knife under hot water to warm the blade. Then, run the knife along the edges of the jar, to facilitate demolding. Serve chilled.
As an aperitif or as a starter, our range of pâtés and terrine will delight your guests:

Offer several assortments of pâtés, accompanied by good fresh or toasted bread.
- Select a few classics that will appeal to young and old alike: country pâté, hare terrine, duck liver pâté ...
- And offer a few more surprising flavors (terrine with Roquefort, terrine with chestnuts, or leeks…) or marriages with great wines (guinea fowl with Sauternes, venison with prunes and Saumur Champigny, pheasant with Faugères…).
- Finally, think of the pickle spread (crushed pickle cream) which may surprise fans.

Origin: France