“Un dimanche a la campagne” – Terrine with duck breast from Perigord (30%) and porcini mushrooms(3%) – JAR 320 G

An old-style terrine prepared in accordance with the Perigord tradition.

A recipe from our countryside with duck breasts from Périgord and porcini mushrooms. Precise seasoning, slow cooking and coarse chopping for a texture like before.


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Ingredients: Lean and pork fat, duck breast from Southwest-Périgord-IGP 30%, poultry liver, EGG BLANC, porcini mushrooms 3% (Boletus edulis, Boletus aereus), modified corn starch, salt, Armagnac, gelatin , herbs, pepper, sugar, spices.

Usage tips: Slice a beautiful country bread and spread generously. To be enjoyed very fresh. After opening, store in the refrigerator and consume quickly.

Directions for use: After opening, store in the refrigerator, and consume within 48 hours.

Nutritional information / 100 g

Energy: 280 Kcal / 1161 KJ

Fat: 23.8g

Carbohydrates: 2.6g

Protein: 13.7g

Salt: 1.7g


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