DUCK TERRINE / FOIE GRAS / PISTACHIOS

This duck terrine is built like a proper charcutier’s slice: deeply savory meat, a clean seam of foie gras through the center, and pistachios for gentle crunch. The texture is firm but yielding, meant to be cut into confident, even portions. A classic of French charcuterie, terrines were designed for hunting lodges and city bistros alike—made ahead, sliced to order, and always best with good bread. What you get : - Duck terrine with foie gras and pistachios (ready to eat) - A composed garnish as shown (salad leaves, radish, nuts) Portions : 1 pers Serve it best : - Let stand 10–15 minutes before serving for fuller aroma. - Slice with a warm knife into 1–1.5 cm pieces. - Serve with toasted brioche or country bread (essential). - Add cornichons or a sharp chutney (optional). Pairings : - Sauternes: sweetness and acidity lift the foie gras. - Champagne brut: bubbles cut the richness. - Pinot Noir: gentle tannins suit duck. - Sparkling apple cider (alcohol-free): bright fruit against the terrine. Allergens : - Pistachio (nuts), possible traces of other nuts, gluten/egg/milk depending on preparation.

€ 9.30