Pleasure of duck liver and Bayonne ham (20% foie gras) 65g

In this recipe that combines the sweetness and spiciness of the South-West, the foie gras is delicately enhanced with Bayonne ham and a hint of Espelette pepper. Enjoy this creamy foie gras-based terrine with nuggets of Bayonne ham, for a festive aperitif on toast. To be consumed fresh. Can be enjoyed with champagne or dry white wine.