"T'es beau mon canard"
A terrine made in the authentic Perigord tradition : duck meat, pork meat coarsely chopped, a particular and precise seasoning, and a slow and gentle cooking.
Serving suggestion :
Put your terrine in the fridge at least 24 hours before serving. Should be eaten quickly after opening.
Pork meat and fat, duck meat 20%, poultry liver, pork liver, egg white, white wine, salt, Armagnac, gelatine, modified corn starch, spices, sugar, herbs.
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