Maison Barthouil - Wild Boar Terrine with Chestnuts - 190g

A beautiful terrine, soft and delicate at the same time: Our pure duck rillettes embellished with a heart of foie gras. Our rillettes have always been made with duck confit sleeves. Poached in a homemade broth cooked with duck carcasses and fresh vegetables, they are then frayed by hand.

A delight to share

This recipe from the French gastronomic tradition, inspired by the great chef Auguste Escoffier, combines the delicacy of venison with the slightly tangy side of Grand Veneur sauce, composed of a wine reduction, homemade stock, aromatics and redcurrant jelly. This tasty, spicy terrine will delight game lovers.

Canned foie gras is a traditional product, characterized by musky notes and a slight bitterness on the finish. Like a grand cru, it keeps very well and will gain in flavor over time.

A marriage of pork with aiguillettes and foie gras from our ducks, a touch of port and green pepper in this refined and tasty pâté.