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• Beef Shank Terrine with Duck Liver
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• Speciality with Duck Foie Gras and Apples

Beef Shank Terrine with Duck Liver

20% of Bloc of Foie Gras

Multiple Uses
3 types of hot or cold usage :
- As an hors d’oeuvre
- As an appetizer
- As a main dish




A New and Refined Composition
- 1st beef-based Rougie Terrine (45%)
- Presented in alternating layers with bloc of duck foie gras (20%)

Optimized Artisan Presentation
- Firmness and consistency allows clean slicing and elegant presentation
- Slices pre-marked for rustic and authentic “charcuterie-style” presentation


Chef’s Tip: To get the best slices, set on flat surface to cut.


You can find our reference of Beef Shank Terrine with Duck Liver in the "logistic details" rubric.

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