Duck Terrine and Foie Gras with Armagnac


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Cooked with duck breast and real pieces of duck foie gras and a touch of Armagnac.

Use and storage: Refrigerate 3 hours before eating. Serve cold. Open both lids and gently push towards the widest part. Store for 3-6 days in the refrigerator after opening.

Serving suggestion: Perfect on toasted bread, baguette, or crackers. Serve with onion confit, jelly or fruit jam, fresh figs, and/or pears.

Ingredients: Duck breast, duck foie gras, fine duck fat, duck liver, eggs, salt, Armagnac, onions, pepper.

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