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. 

Storage Instructions

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!