Everything in the duckling is definitely good to eat with our brand-new, green pepper flavoured duck terrine, made in the traditional way by Bruno Caironi (Cuisine and Co) in Troyes, without any additives or preservatives. The ingredients for this traditional bistrot type recipe include duck legs, liver, breast and gizzards, livened up with green pepper, Armagnac, Port and nutmeg.
Enjoy it on a nice slice of farmhouse bread.
If you have any questions about the ingredients, click here.
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