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
||335 / 1402.58
||kcal / kJ
| Saturated fat
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