Castaing Duck Terrine with Green‚Ķ | ūü¶ÜThe Bow Tie Duck Manila

Castaing Duck Terrine with Green Peppercorn 400g Barquette

Spiced with Delicacy

This sim¬≠ple but fla¬≠vor¬≠ful cre¬≠ation from the south of France deliv¬≠ers lus¬≠cious, duck-dom¬≠i¬≠nat¬≠ed savori¬≠ness with a slight kick and caramel-like undertones.


Castaing‚Äôs duck ter¬≠rine blends the fat¬≠ty gami¬≠ness of duck meat with the milder taste of pork. The com¬≠pa¬≠ny has been pro¬≠duc¬≠ing p√Ęt√©s and oth¬≠er soft char¬≠cu¬≠terie for almost a hun¬≠dred years, work¬≠ing in close col¬≠lab¬≠o¬≠ra¬≠tion with small local farms that use tra¬≠di¬≠tion¬≠al breed¬≠ing and rear¬≠ing meth¬≠ods for their ani¬≠mals. This ter¬≠rine is made with¬≠out preser¬≠v¬≠a¬≠tives, and clear¬≠ly car¬≠ries the mild, fresh spice of green pep¬≠per¬≠corns. The tof¬≠fee caramel hint from a touch of Arma¬≠gnac com¬≠ple¬≠ments the pepperiness. 


Best served chilled, this gourmet appe¬≠tiz¬≠er makes a fit¬≠ting starter for a small, inti¬≠mate gath¬≠er¬≠ing. Lay out some hefty slices on a tray with cor¬≠ni¬≠chons (gherkins), some chut¬≠ney, crusty bread, and creamy √Čchir√© Salt¬≠ed But¬≠ter AOP, and you‚Äôre off to a won¬≠der¬≠ful evening. When you reach for a bot¬≠tle (or three) for your lit¬≠tle par¬≠ty‚ÄČ‚ÄĒ‚ÄČwhether a wine or a cider‚ÄČ‚ÄĒ‚ÄČchoose some¬≠thing ripe and round¬≠ed. Go for a dessert wine like a sweet, crisp Loire or Bor¬≠deaux selec¬≠tion or select a Syrah or Grenache for a soft, fruity, almost pep¬≠pery meal companion.


Ter¬≠rines are reput¬≠ed¬≠ly for¬≠mal and fan¬≠cy, but they come from hum¬≠ble ori¬≠gins and are an effort¬≠less addi¬≠tion to lunch or din¬≠ner. Made at least a day in advance, they can be brought to the table with as much flour¬≠ish or as lit¬≠tle fan¬≠fare as you desire. The name encom¬≠pass¬≠es both the dish and the round, earth¬≠en¬≠ware con¬≠tain¬≠er it is usu¬≠al¬≠ly cooked in. All the way back in the Mid¬≠dle Ages, the ter¬≠rine was a way for the cen¬≠tral and north¬≠ern Euro¬≠peans to use up all parts of the ani¬≠mals they slaugh¬≠tered. It was the French who trans¬≠formed this eco¬≠nom¬≠i¬≠cal cook¬≠ing tech¬≠nique into an art form‚ÄČ‚ÄĒ‚ÄČand it is now a main¬≠stay of their culi¬≠nary tradition.

Storage Instructions

Store in the refrigerator.

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