Terrine

Foie Gras Terrine is created by cooking duck or goose liver in a terrine mold. The whole raw liver is marinated in spices and wine, placed in a water bath, and then cooked at low heat. This steam-cooking process gives the foie gras a rich, buttery taste with a delicate and creamy texture. After cooking, the excess fat is drained but often used again to finish off the terrine. The result is an indulgent and delicious gourmet treat. Foie gras terrine is excellent served with toasted baguette or brioche with different jams or compotes. At Marky’s, we carefully select terrine to ensure that you receive the highest quality and best tasting product.