Castaing Discovery Set of 5 x 67g

TAST­ING NOTES FROM THE CURATOR

Made with no preser­v­a­tives and prod­ucts cer­ti­fied as Label Rouge, Mai­son Cas­taing has been a rec­og­nized pro­duc­er of the finest qual­i­ty foie gras, foie gras prod­ucts and French fine food since 1920. 

With this dis­cov­ery set, expe­ri­ence Castaing’s curat­ed col­lec­tion of five of its finest duck and goose products.

1. Gour­man­dise Gas­conne: Mai­son Castaing’s spe­cial­ty and best­seller, this pâté com­bines the rich­ness of pork, the ele­gance of fat­ty duck and the deca­dence of duck foie gras (this pâté is made of 25% duck foie gras) to cre­ate a tru­ly grand spread per­fect for your charcuterie.
2. Duck Ril­lettes: Made exclu­sive­ly of duck meat in con­fit that is shred­ded and slow-cooked, this clas­sic ril­lette is rich and unc­tu­ous, extreme­ly flavour­ful and textured. 
3. Arma­gnac Duck Ter­rine: A duck ter­rine made more sump­tu­ous with the infu­sion of smoky, caramel flavours of Arma­gnac, a small batch brandy and South­west France’s best kept secret. 
4. Wild Boar Ter­rine with Sage and Berries: An intense­ly fla­vor­ful and earthy wild boar ter­rine that is beau­ti­ful­ly com­ple­ment­ed with the fine fla­vors of sage and 5 berries.
5. Coun­try Pâté with Espelette Pep­per: An authen­tic rus­tic pâté made exclu­sive­ly of pork meat nuanced with the spicy and sub­tly fruity fla­vors of Espelette pep­pers of the French Basque Country. 
   
   

PREPA­RA­TION OR PAIRINGS

With Mai­son Castaing’s Dis­cov­ery Set, enjoy end­less vari­a­tions of canapes or serve as part of a clas­sic char­cu­terie plate. We rec­om­mend enjoy­ing this set with Makati Shangri-la’s fresh­ly baked Baguette if serv­ing as canapes.

1. Gour­man­dise Gas­conne: A clas­sic pâté, serve as an appe­tiz­er on your next din­ner par­ty or as a high­light to your char­cu­terie board
2. Duck Ril­lettes: Spread over a coun­try-style bread baguette. Serve sim­ply or with onion jam or a baby pick­le (cor­ni­chon) on top.
3. Arma­gnac Duck Ter­rine: Slice this ter­rine and serve open faced with crusty baguette. Serve as is or take a swipe of dijon mus­tard or spiced chut­ney to the bread for an added acid­i­ty that com­ple­ments the rich­ness of this terrine.
4. Wild Boar Ter­rine with Sage and Berries: Serve with a rus­tic bread or enjoy with a side of sal­ad vinaigrette.
5. Coun­try Pâté with Espelette Pep­per: Serve as an appe­tiz­er or enjoy a break­fast of eggs and toast with a side of this Coun­try Pâté.
   
   

FROM THE AMBAS­SADOR OF GREAT FRENCH GASTRONOMY

Rec­og­nized for the finest qual­i­ty foie gras, duck and goose prod­ucts, Mai­son Castaing’s range of deca­dent prod­ucts are a com­mon sight in pres­ti­gious hotels, restau­rants and delicatessens.

Based in Lan­des, a few kilo­me­tres from the home­town of its his­toric founder Joseph Cas­taing, this com­pa­ny atten­tive­ly sub­scribes to the culi­nary tra­di­tion of South West France since its estab­lish­ment in 1920. The com­pa­ny has been rein­vent­ing itself with new recipes and vari­ants, all the while main­tain­ing its tra­di­tion­al, cru­el­ty-free breed­ing meth­ods (all of Castaing’s prod­ucts are cer­ti­fied Label Rouge) that ensures the supe­ri­or qual­i­ty and gourmet taste well loved by Castaing’s devot­ed clien­tele for over 100 years.

Storage Instructions

Store in a cool dry place. Store in fridge upon opening.