TERRINE DE FOIE DE CANARD ENTIER
The Product
Luxurious duck liver terrine studded with wild chanterelles. This represents French charcuterie at its most refined - two seasonal treasures combined with artistry.
Origin & Terroir
Southwest France provides the duck liver while forests of Périgord or Landes yield the precious girolles. Both ingredients are autumn specialties, making this a seasonal celebration.
How to Enjoy
Serve at room temperature on toasted brioche or country bread. Needs minimal accompaniment - perhaps just fleur de sel. Pair with Sauternes, Monbazillac, or a fine Champagne.
Did You Know?
Girolles (chanterelles) cannot be cultivated and must be wild-foraged, making them precious. Their delicate, slightly fruity flavor complements duck liver without overwhelming it. This combination is considered one of the pinnacles of French charcuterie.