Pork terrine and smoked duck breast, prepared with a 180g knife

"Gourmet, friendly, authentic, generous and fair, bistro cuisine is not a fad and does not know the crisis! Anchored in the market and the season, she is sincere and reassuring because she draws her inspiration from regional cuisine and the recipes of our grandmothers. Sure value of the French gastronomic heritage, it is modest by its origins and nonetheless remains demanding when it comes to the choice of its ingredients. Frank and simple, it is the cuisine of the boss or the boss, it also responds to economic considerations by sublimating the low pieces and the "" fifth quarter "". In this sense we often speak of her as a rascal cuisine ... Ducs de Gascogne interprets this bistro cuisine by offering a new range of cooked terrines. Unique, these recipes develop new textures and intense flavors because they assemble previously cooked ingredients. This terrine uses a preparation typical of bistro cuisine: its charcuterie ingredients have not been chopped but cut with a knife after having been "" stiffened "" in a broth. Thus its texture reveals an exceptional fondant while favoring a very coarse grain enhancing the qualities of the meat used. Only the smoked duck breast has been chopped in order to introduce into the stuffing small nuggets which subtly diffuse their smoky note. The appearance of the product is reminiscent of old-fashioned rillettes jars, its consumption will be done directly from the jar or unmolded on a board, in "" self-service "" for a convivial aperitif with friends (a France / England will be his best excuse!) "