Duck Terrine with Margaux

Pork throat (origin: France), duck meat 35% (origin: France), poultry liver, marinade 

(Margaux red wine 3%, carrots, onions), whole eggs, salt, wheat flour, pepper, spices.

Place the jar in the refrigerator the day before. Run a knife under hot water to warm the blade. Then, run the knife along the edges of the jar, to facilitate demolding. 

Serve chilled. As an aperitif or as a starter, the range of pâtés and terrine will delight your guests: offer several assortments of pâtés, accompanied by good fresh or toasted bread.  

Finally, think of the pickle spread (crushed pickle cream) which may surprise fans. Recommended wine: lightly fruity dry white wine or red wine