City Larder Duck & Prune Terrine is hand made in Melbourne with brandy-soaked prunes, plump duck leg and free-range pork.
Details
A little background
Dietary
Details
City Larder Duck & Prune Terrine is a rich and slightly gamey offering that is a blend of plump duck meat, free-range pork shoulder and free-range chicken livers giving the whole thing a succulent mouthfeel. The term terrine refers to both the terrine-shaped mould that the dish is cooked in as well as the finished product. Meat is often the main component of terrines and is typically flavoured with herbs, nuts or dried fruit. In this case, the boozy prunes make a built-in accompaniment.
Goes well with: Light dry red wine such as Pinot Noir or Gamay Charred bread, Cunliffe & Waters Fig & Pear Mostarda
A little background
Originating from the UK, Rebecca & Robbie Bell established City Larder after settling in Australia. They have harnessed their combined years of professional cooking and hospitality experience in Europe & Australia with their love of artisan food creating handcrafted terrines, pâtés and condiments.
