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200 g
Duck Terrine with Figs

Duck Terrine with Figs

Delicious combination of duck meat and duck liver with ripe figs, rosemary, thyme and laurel leaf aroma.

nutrition facts

calculated per 100g

INGREDIENTS

  • Duck meat
    Duck meat
  • Pork
    Pork
  • Figs
    Figs

Full list

Pork, duck meat (20%), pork liver, chicken liver, black figs (10%), salt, fig liqueur, spices, aromatic herbs. Meat of France origin. No colourants or preservatives added.
  • Recipes and serving tips

    All our terrines can be enjoyed in a number of ways, as snacks, starters, for picnics or parties:

    Serve chilled on bread, toasts or with a green salad.
    After opening refrigerate and consume within 48 hours.
    Side with olives or pickled cucumbers (optional)

    Terrines can also be used as a key ingredient in many delicious dishes:

    Parmentier: mix some terrine with mashed potatoes and bake in the oven; you can add a few veggies to the mix (mushrooms, fried onions, ratatouille); you can also add grated cheese on top before baking.

    Stuffed vegetables: tomatoes or green/red peppers: mix a few spoons of terrine with an egg and a little rice or dry bread, stuff the veggies with the mix and roast in the oven. You can add grated cheese to the mix if you like; if you stuff large mushrooms you will dig a hole in them and incorporate the chopped pulp in the mix. Idem for onions or zucchinis but boil them a little before digging and stuffing.

    Stuffed duckling (or chicken, pheasant, quails…): mix a few spoons of terrine with bread crumbs and fill the bird before roasting. Duck terrine with figs is particularly suitable; for a sweeter taste you can add a diced fruit to the mix (apple, pear, peach…) or a little honey or jam.

    Quiche and pastries: mix a few spoons of terrine with an egg, some cream and grated cheese. You can add if you like spinach, mushrooms, fried onions or a little of our delicious Villa Karesema ratatouille. Use the mix to cover a layer of water dough, pizza dough, puff pastry (pate feuilletée) or pastry crust. Eat warm or cold after baking. For delicious small pastries, use the same mix or just a spoonful or two of terrine to fill individual pies, fold the dough over to cover the filling and press the edges together, cut a few slits into the pies before baking.