PATE EN CROUTE DE MAGRET DE CANARD AUX ABRICOTS
The Product
An elegant pâté en croûte featuring rabbit, mustard, and hazelnuts encased in golden pastry. This represents French charcuterie at its most refined - a centerpiece worthy of special occasions.
Origin & Terroir
Rabbit farming is traditional across France, while hazelnuts come from the Southwest (particularly Lot region). Dijon mustard adds a classic French touch. This preparation showcases regional French ingredients in harmony.
How to Enjoy
Serve at room temperature in thick slices to showcase the beautiful cross-section. Pair with dressed greens, pickled vegetables, and crusty bread. Excellent with white Burgundy or a light Pinot Noir.
Did You Know?
Pâté en croûte is considered the pinnacle of French charcuterie craftsmanship - judges at competitions scrutinize the pastry-to-filling ratio, seasoning, and presentation. The technique dates back to medieval French cuisine. Creating the perfect gelée (aspic) layer is an art form.