Duck Foie Gras Terrine

Our Foie Gras Terrine is a delicate, buttery, smooth treat, and a cultural and culinary French tradition. One of the world’s most appreciated and prized gourmet delights, it melts on the tongue and is the symbol of seriously luxurious and celebratory eating.

This traditional recipe is lightly seasoned with Cognac and is ready to eat. Serve as a center of the plate, or use as an ingredient (stuffing, espuma, etc.).
Availability: Out of stock
1 slice of 8.8oz (250g)
Thaw in fridge for 2 hours before serving.
Display the slice on the center of plate. Add ground pepper to taste. Serve slightly chilled with or spread on top of French bread or brioche.
Serve with a chilled French dessert wine.

Please note that these instructions are indicative, baking time and baking temperature depend on the type of oven you have.

Duck liver foie gras, cognac, salt, white pepper, dexterose, sodium nitrite.
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Chef tips
Chef Jean Jacques Bernat
Our chef tips byChef Jean Jacques Bernat

To fully enjoy its full flavor, we recommend keeping things as simple as possible:

- Remove from packaging
- Warm up knife blade in hot water and cut into nice pieces
- Place on toasted bread or brioche
- Add fleur de sel and ground black pepper to taste
- And bon appétit !