- Vacuum cooked to keep each ingredient’s flavour and aroma
- The size of ingredients allows a rustic and savoury presentation
- Perfect stability of the piece for easier slicing
- Tender and fondant texture
- Bacteriological security: pasteurised product
- A noble mixture : Duck confit in duck fat, bloc de foie gras and cooked and smoked Duck magret.

- Optimal slicing with knife with perfect stability of the piece
- Previous marking of the terrine to facilitate portion control during cutting. (20 slices of 50g per terrine)
- Flexible : in buffets, as a starter or main dish with an accompaniment.

1. Take the terrine out of the cold store
2. Take the film off
3. Pull the sides of the container apart to let the air in and the terrine will slide on to the cutting board
4. Slice at very cool temperature (between 0°C and +4°C)
5. Leave a few minutes at ambient temperature to reach the optimal temperature for eating (+10°C to +12°C).
 

You can serve the duck terrine with white asparagus tips and cooked oyster mushrooms.