
Godard-Chambon & Marrel Goose Terrine
Sourced for Succulence
Godard-ChamÂbon & Marrelâs origÂiÂnal-recipe goose terÂrine heightÂens the taste of this clasÂsic holÂiÂday fowl with their own speÂcial blend of spices. Itâs perÂfect for intiÂmate gathÂerÂings or Yule seaÂson gift-giving!
TASTÂING NOTES FROM THE CURATOR
This is a clasÂsic terÂrine, named for the earthÂenÂware conÂtainÂer in which it is baked. TerÂrines are traÂdiÂtionÂalÂly cooked genÂtly in a water bath, then weighed down overnight to comÂpress the meat for easy slicÂing. With the addiÂtion of the smokÂiÂness of ArmaÂgnac to the recipe, you have a tasteÂful, beauÂtiÂful blendÂing of flaÂvors, fit for any speÂcial occasion.
PREPAÂRAÂTION OR PAIRINGS
Grab a fresh, crusty baguette to slice for your pĂątĂ©. It goes well with caramelized onion jam, chutÂney, dried fruits, and a variÂety of goat cheeses. ModÂern pĂątĂ©s and terÂrines conÂtain a fair amount of fat in them, enough that youâll want a wine with a bit of acidic bite to go with them. We sugÂgest that you try a BeauÂjoÂlais or a young BourÂgogne. A chilled CaberÂnet Franc from the Loire ValÂley also works wonÂders. Of course, French wines arenât your only options. A Speri ValpoÂliÂcelÂla RipasÂso DOC makes for a loveÂly partÂner with this terrine.
A REGIONÂAL DEDICATION
Godard-ChamÂbon & MarÂrel is one of the pioÂneers of conÂsciÂenÂtious sourcÂing. They get all their ducks and geese from farms in the South-West of France. Their birds are fed with organÂic maize by regionÂal gaveurs, and they have received IGP cerÂtiÂfiÂcaÂtion for their dedÂiÂcaÂtion to proÂducÂing the finest goose and duck goods.
Storage Instructions
Store unopened conÂtainÂers of pĂątĂ© in a cool, dry panty. Once opened, pĂątĂ© will keep three to four days in the refrigÂerÂaÂtor. It can also be frozen for up to two months, though we recÂomÂmend you conÂsume it as soon as possible!
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