Duck breast terrine with duck foie gras
45,00€
Business Rates
C'est la recette traditionnelle du pâté au foie gras que je mangeais enfant dans le Gers.
Cette terrine est préparée, en proportions égales, de foies gras extras et de magret de canard dégraissé, avec une pointe d'Armagnac bio, mes origines obligent.
Vous le dégusterez bien frais, avec une salade ou simplement avec un pain de campagne toasté.
Duck breast terrine with duck foie gras
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