A duck and pork terrine with fig bits and white balsamic vinegar. It spreads easily on a lightly toasted baguette and naturally fits into brunch.
Les Canardises prepares it on the farm, in small batches, in the Capitale-Nationale. The pork comes from Quebec and the figs are sun-dried.
Format : 130 g.
Ingredients : duck meat, pork meat, eggs, onions, sun-dried figs (fig, rice flour), salt, balsamic vinegar, garlic, spices.
Allergens : contains eggs.
Usage suggestion : refrigerate the terrine for about 2 hours before enjoying it and serve it cold. Open both lids and gently push towards the widest part. Spread it on a lightly toasted baguette, with onion confit, jelly, fresh figs, or pears. It pairs well with a white wine from Burgundy or Alsace, a light and fruity red, or a dry cider from Quebec.
Storage : in the refrigerator; keeps for 3 to 6 days after opening.
Origin : prepared at the Canardises farm, in the Capitale-Nationale.
$15 standard shipping. FREE over $140.
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About Signé Local
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Est. 2015 in Brossard, Quebec.