Food and wine pairings

Autumn Table by Clément & Mathilde

Duck Terrine (confit duck legs, duck breast fillets marinated in armagnac, foie gras)

Duck Terrine (confit duck legs, duck breast fillets marinated in armagnac, foie gras)

For 6-10 people

Preparation time

30 min

Cooking time

1h30 de cuisson ; 24h de repos

Classic wine pairing

A 100%-Southwestern France pairing! Nothing pairs up better with duck than the Merlot grape variety...A smooth, generous Saint-Emilion wine with its round tannins makes a perfect companion for duck.

Original wine pairing

A 'counter wine' pairing for this terrine that you might imagine sharing at the bar counter with a glass of rosé. Its acidity and freshness provide the pairing with real energy without overshadowing the duck and its distinctive flavour.


For one terrine:
2 skinless duck breast fillets
3 confit duck legs
200g of fresh duck liver, diced
2 onions
1/2 bunch of parsley
12g of salt
4g of chilli pepper
30cl of armagnac


Largely dice the duck breast fillets, add the armagnac and marinate overnight. Shred the meat from the confit duck legs. Sweat the onions, without browning.

In a mixing bowl, stir together the shredded leg meat, foie gras, fillets, onions, chopped parsley, salt and chilli pepper. Fill the terrine. Bake in a bain-marie in an oven at 100°C for 1½ hrs. Let stand overnight in a cool place.

Clément Duport & Mathilde Curt

Ever since our very early childhood, we've been lucky enough to taste, discover and enjoy produce from our region. Going to get vegetables right on the farm, meeting farmers, and listening to wine-growers talk about their wine are part of our everyday routine.