Ingredients
Duck terrines, different sorts. Duck terrine with black olives - 31% duck fillet strips, pork neck, 13% black olives Preparation (black olives, rapeseed oil, tomato paste, lemon concentrate, salt, garlic, sugar, oregano, parsley), EGGS, pre-fried onions (onions, sunflower oil), 6% duck liver , Pork rind, shallots, potato starch, salt, pepper, spices. Duck terrine with orange - 33% duck fillet strips, pork neck, 10% duck liver, EGGS, pre-fried onions (onions, sunflower oil), 6% orange peel, 2% Cointreau concentrate (neutral alcohol of agricultural origin, purified water, sweet and bitter orange peel), pork rind, Salt, pepper, spices. Duck terrine - 37% duck fillet strips, pork neck, 7% duck liver, EGGS, shallots, pre-fried onions (onions, sunflower oil), pork rind, salt, potato starch, pepper, spices. Duck terrine with figs - 33% duck fillet strips, pork neck, 10% dried figs (dried figs, rice flour), 10% duck liver, pre-fried onions (onions, sunflower oil), EGGS, pork rind, salt, spices. Duck terrine with green pepper - 34% duck fillet strips, pork neck, 8% duck liver, EGGS, pre-fried onions (onions, sunflower oil), 4% green pepper (green pepper, vinegar, sugar, salt), pork rind, cognac, salt, spices. Duck terrine with Saint Emilion wine - 33% duck fillet strips, pork neck, 10% duck liver, 7.5% red wine in Saint Emilion, EGGS, pre-fried onions (onions, sunflower oil), pork rind, salt, pepper, spices. Store in the refrigerator after opening and consume as soon as possible. EURALIS GASTRONOMIE, Avenue Gaston Phoebus, 64230 Lescar, FRANCE. FR; 24 520 002; CE
