Terrine de Canard
The Frairie of Burgundy
The council of caveau
Viande de canard et foies de volaille, pour une terrine de canard dans sa version la plus classique
À servir en tranches sur pain de campagne, accompagné d'un Mercurey rouge ou d'un Rully rouge.
In case of exhaustion of a vintage, the next one will be offered, unless otherwise indicated in the order.
The essentials in a glance
Terrine
Vintage:
Meat of origin France/EU
Allériot
The essentials in a glance
Terrine
Rich and generous
Meat of origin France/EU
Allériot
The Art of Giving
Creation of the House
In slices on country bread, as an accompaniment to a green salad, or on a board of cured meats and cheeses with cornichons
Terrine de Canard
The council of caveau
Viande de canard et foies de volaille, pour une terrine de canard dans sa version la plus classique
À servir en tranches sur pain de campagne, accompagné d'un Mercurey rouge ou d'un Rully rouge.
The essentials in a glance
Terrine
Vintage:
Rich and generous
Meat of origin France/EU
Allériot
At the tasting ⌄
Sensory profile
Texture fondante, teinte brun-rosé
Franc et charcutier, notes de canard
Généreuse et franche, le goût pur du canard
Authentique et généreux, un grand classique
Good to know
Serve fresh, 10 minutes before tasting
After opening, consume within 3 days in the refrigerator.
OUR SELECTION
Chosen by the Maison Mâconnaise des Vins, which has been using its terroir Burgundian expertise to help its selection since 1958
The entire region is brought together here, at the same counter — it is from this overview that the selection is born.
What the House retains, it serves at its table and makes it taste its own. caveau
The good agreement ⌄
Around the table
En tranches sur une planche, avec du pain de campagne. Quelques cornichons, une salade verte à côté. Sur une planche charcuterie-fromage, à partager
Agreements
A Mercurey red one, for a classic and generous arrangement
A Rully red one, for a lighter note
A loaf of bread and some pickles
Occasions
A simple and generous entrée
A charcuterie-cheese plate
A daily meal among friends
The Maison and its expertise ⌄
Allériot, Saône-et-Loire
AllériotStewed vegetables cooked gently and without preservatives, to preserve the authentic flavor
Development
Canard et gras de porc mijotés avec foies de volaille, pour une terrine fondante et généreuse
Origin of the ingredients
Meat of French origin, prepared in Allériot, in Saône-et-Loire
Ingredients and nutritional values
Ingredients
Viande et gras de porc (origine France), foies de volaille, viande de canard (20%, origine UE), foie de porc, œufs (blancs et entiers), sel, poivre, épices
Allergens
Allergènes probables : œufs
Nutritional values Per 100g
| Energy | 249 kcal / 1033 kJ |
| Fats | 21g |
| including saturated fatty acids | 7,8g |
| Carbohydrates | 0.5g |
| including sugars | 0.1g |
| Proteins | 15g |
| Salt | 1.4g |
Alcohol abuse is dangerous to health. Consume with moderation. Sale prohibited to those under 18 years of age.
