Duck à l'Orange Pâté
The successful marriage between the duck and orange for this delicious terrine made by craftsmen in the Aveyron by Roger Vidal.
This terrine will always be a symbol of French gastronomy.
Serving suggestion Serve on toasted country-bread.
Duck meat (25%), pork meat and fat, pork and chicken liver, candied orange zest 5%, eggs, salt, milk proteins, pepper.
|Average nutrition facts||For 100g|
|Energy||335 / 1402.58 kcal / kJ|
|Total fat||37 g|
|Saturated fat||11 g|
With this product, we recommend :