Godard-Chambon & Marrel Goose Terrine

TASTING NOTES FROM THE CURATOR

This is a classic terrine, named for the earthenware container in which it is baked. Terrines are traditionally cooked gently in a water bath, then weighed down overnight to compress the meat for easy slicing. With the addition of the smokiness of Armagnac to the recipe, you have a tasteful, beautiful blending of flavors, fit for any special occasion.

PREPARATION OR PAIRINGS

Grab a fresh, crusty baguette to slice for your pâté. It goes well with caramelized onion jam, chutney, dried fruits, and a variety of goat cheeses. Modern pâtés and terrines contain a fair amount of fat in them, enough that you’ll want a wine with a bit of acidic bite to go with them. We suggest that you try a Beaujolais or a young Bourgogne. A chilled Cabernet Franc from the Loire Valley also works wonders. Of course, French wines aren’t your only options. A Speri Valpolicella Ripasso DOC makes for a lovely partner with this terrine.

A REGIONAL DEDICATION

Godard-Chambon & Marrel is one of the pioneers of conscientious sourcing. They get all their ducks and geese from farms in the South-West of France. Their birds are fed with organic maize by regional gaveurs, and they have received IGP certification for their dedication to producing the finest goose and duck goods.

Store unopened containers of pâté in a cool, dry panty. Once opened, pâté will keep three to four days in the refrigerator. It can also be frozen for up to two months, though we recommend you consume it as soon as possible!