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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.
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.