The Signé Local Difference
We've explored Quebec to unite the finest local flavors in one box. It's more than a gift: it's a journey, perfectly curated for you.
Balsamic and Fig Duck Terrine
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MAIL CHAMPLAIN
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A duck and pork terrine with bits of fig and white balsamic vinegar. Spread it on a lightly toasted baguette; it is a natural fit for brunch.
Les Canardises makes it on the farm in small batches, in the Capitale-Nationale region. The pork comes from Quebec and the figs are sun-dried.
Format: 130 g.
Ingredients: duck meat, pork, eggs, onions, sun-dried figs (fig, rice flour), salt, balsamic vinegar, garlic, spices.
Allergens: contains eggs.
Serving suggestion: refrigerate the terrine for about 2 hours before serving and serve it cold. Remove both lids and gently push toward the wider end. Spread it on a lightly toasted baguette, with onion confit, jelly, fresh figs or pears. It pairs with a white Burgundy or Alsace wine, a light, fruity red or a dry Quebec cider.
Storage: refrigerated; keeps 3 to 6 days after opening.
Origin: made on the Les Canardises farm, in the Capitale-Nationale region.
The Signé Local Difference
We've explored Quebec to unite the finest local flavors in one box. It's more than a gift: it's a journey, perfectly curated for you.
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