These terrines are made fresh upon order for our clients. Allow us 2 working days to be able to deliver you.
Whole duck foie gras (Foie gras de canard entier), “mi-cuit” cooked “au torchon”, finished with a seasoning of Petchaburi Fleur de Sel salt and cracked black pepper. The true flavor of original duck liver, the choice of connoisseurs and Chefs.
Remove from fridge and keep at room temperature (20°C to 25°C) for 5 min before tasting. Best served on fresh or toasted artisanal bread. Do not spread. Season to taste with Fleur de sel salt & Kampot black pepper.
Wine: dry or sweet white.
Ingredients: Duck liver from Figeac, south-west, France, Fleur de Sel salt, pepper.
Store in fridge at all time (+1°C to 5°C). Consume between 1-2 days after opening. Net weight: 500g.
Natural, Chalong Bay rum, Truffle 10%