Terrine of Goose breast with Sarawak Pepper
Terrine of goose breast with Sarawak Pepper
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Freshly packed and protected
2 years in a cool and dry place.
3
100 grams
Smoked goose breast 20%. Duck meat, pork, chicken liver, pork fat, water, whole EGG, potato starch, gelatine, salt, sarawak pepper (0,2%), black pepper, garlic powder. Preservative : sodium nitrite.
Energy 964 KJ / 232 Kcal , Fat 16g of which saturates 6,2g, Carbohydrate 1,3g of which sugars 0,9g, Protein 20g, Salt 1,4g
This fragrant recipe combines the rustic character of smoked goose breast with subtle Sarawak pepper. A new product from Edouard Artzner that will delight gourmets looking for originality.
The smoked goose breast terrine with Sarawak pepper is delicious on toast or during country lunches. Don't hesitate to spread it generously on a good country bread. Simple pleasure guaranteed!
Chef's tip: Add a touch of freshness to these "rustic spreads" by accompanying them with a few cranberries or red currants.
