Duck paté with figs - 125g

Origin and Raw Materials: This specialty charcuterie is crafted in the Aveyron department on the Larzac plateau. The recipe highlights duck meat selected for its juicy and flavorful qualities, blended with regional French pork meat and fat for smoothness, along with sweet diced figs offering a refined sweet-and-savory twist.

Producer: Located in Saint-Jean-du-Bruel, the artisanal cannery Roger Vidal has created regional pâtés and terrines for over forty years. The house prioritizes local sourcing, French-origin meats, and authentic recipes free from artificial colors or preservatives.

Production Process: The duck and pork meat are ground gently to maintain a rustic texture with visible pieces. Diced figs are evenly incorporated into the blend before seasoning with salt, pepper, and mild spices. Filled into glass jars, the terrine is slowly sterilized at controlled temperatures to lock in rich fruit flavors.

Tasting Notes: The terrine displays a golden hue speckled with amber fig pieces. On the nose, it releases rich roasted poultry aromas accompanied by honeyed, candied fruit notes. On the palate, the entry is smooth and melt-in-the-mouth, delivering a balanced harmony between savory duck and sweet, slightly crunchy figs.

Serving Advice & Aging Potential: Enjoy spread on toasted brioche, sourdough bread, or gingerbread. Pairs wonderfully with a sweet dessert wine such as Sauternes or a smooth red wine served between 14 and 16 degrees Celsius. Store in a cool, dry place. Once opened, keep refrigerated at 4 degrees Celsius and consume within 3 days.

Awards & Environmental Certifications: Roger Vidal maintains strict traceability across all meats compliant with European food safety and quality standards.