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This recipe from the French gastronomic tradition combines the power of game with the delicacy of chestnuts, enhanced by our alder wood smoke. The recipe contains 25% wild boar. We marinade it in wine and port, then reduce the marinade and add it to the terrine. The gamey taste is softened by the incorporation of smoked chestnuts and duck meat.
.We offer here one of our most popular recipes, pâté landais with duck foie gras. In the pure Paysanne tradition, we use only farmhouse pork from the southwest, seasoned with port wine, onion fondue and a melting heart of duck foie gras block (25%).
The result is a pâté that's sure to please!CloseA 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
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