Weight: 400
This luxurious pâté blends duck liver, 30% foie gras, and pork fat into a velvety, silky terrine. The texture is spreadable and creamy with flavors of earthy liver, sweet foie gras richness, and a hint of Armagnac. Each bite reveals delicate spice (white pepper, nutmeg) and a subtle fruity undertone from slow-cooked shallots. A golden fat cap seals in moisture and flavor.
Maison Duculty crafts this pâté in Lyon, using free-range duck foie gras from the Périgord region. The livers are gently poached in duck fat, then finely ground and molded into terrine. Unlike mousses or rillettes, this pâté is baked in a water bath for even, gentle cooking—a classic French charcuterie technique that preserves the foie gras’s delicate meltaway texture.
Pair with Sauternes, Alsace Gewürztraminer, or dry Vouvray. Serve cool (12–14°C) with toasted brioche, cornichons, and Dijon mustard. Also try with fig compote, pickled onions, or crusty baguette. A showstopping starter for festive tables—spread generously and pair with a tart, acidic wine to cut the richness.
SGD39.9/400g
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