Godard-Chambon Goose Paté

This is a traditional terrine or paté named for the earthenware dish in which it is prepared. Traditional terrines are cooked slowly in a water bath, then weighted down overnight to compress the meat for easy slicing. With the addition of Armagnac’s smokiness to the mix, you get a delicious, elegant flavor blending appropriate for any special event.

Grab a fresh, crusty bread for your paté. Don’t forget to bring in some caramelized onion jam, chutney, dried fruits, and various goat cheeses.

Modern patés and terrines have a decent amount of fat in them, so pair them with a wine with a touch of acidic edge. We recommend a Beaujolais or a young Bourgogne. A cold Loire Valley Cabernet Franc also works well.

Godard-Chambon & Marrel is a pioneer in responsible sourcing. All of their ducks and geese come from farms in the south-west of France. Regional gaveurs feed their birds organic corn, and they have IGP accreditation for their commitment to creating the greatest goose and duck commodities.

Storage Instructions

Store your tin/jar in a cool, dark, and dry pantry. Unopened, it will last up to 2 years. Once opened, consume your preserved fish/meat within one or two days and keep left­overs with the oil in a sealed con­tain­er in the fridge.