TERRINE DE FOIE DE CANARD & GIROLLES
The Product
Whole duck liver terrine - the highest grade of foie gras preparation where entire lobes are used intact. This is French luxury at its absolute peak.
Origin & Terroir
From Southwest France's Gers, Landes, and Périgord regions where duck and goose farming for foie gras has been perfected over centuries. Strict quality controls ensure excellence.
How to Enjoy
Serve chilled in thick slices on warm toast. Needs minimal accompaniment - perhaps fleur de sel and pepper. Pair with Sauternes, late-harvest Gewürztraminer, or vintage Champagne. A special occasion centerpiece.
Did You Know?
The "entier" designation means whole liver lobes, the highest grade. It's silky smooth with no additional fat added. The liver comes from specially raised ducks - an ancient tradition dating to Egyptian and Roman times, perfected in France.