Duck breast and foie gras terrine with pink peppercorns and Port

An elegant terrine that combines duck breast and foie gras, enhanced with pink peppercorns and Port wine.Its melting texture and delicately sweet and peppery notes make it an excellent appetizer. Ideal for a festive aperitif or a holiday meal, it showcases the expertise of Les Canardises, pride of the Capitale-Nationale region.Serving Suggestion: Serve chilled, spread on croutons or toasted bread, with a jelly or onion confit.Storage: Keep refrigerated and refrigerate after opening.