Rabbit, chicken, liver, duck terrines... | Le Delas Rungis
Rabbit terrines, chicken, chicken liver, duck...
For this pork liver confit, Guyader selects only French raw materials. To obtain an aesthetic terrine whose texture holds together, the meats are coarsely chopped and the livers preserved. The terrine is then baked in the oven. The result is a tender product that can be served by the slice, on a buffet or presented in the window for sale by the slice.
Characterized by its light color, its firm texture and its very mild taste, rabbit pâté is a very popular charcuterie. It is sometimes, especially for children, more accessible than other terrines because its flavors are milder.
Made from rabbit meat and livers but also pork, lean, shoulder, loin, liver, throat and fat, this terrine is linked to eggs and flavored with rum and spices. Garlic, onion and parsley complete the mixture.
Presented in a Pyrex dish in which it can be sliced directly, this rabbit pâté can be served by the slice, on a buffet, as an appetizer or even as toast or in sandwiches.
In a reusable stoneware terrine, this confit combines the flavors of pork, chicken and duck livers, cooked in duck fat and garnished with onions. Chopped coarsely, the appearance and texture of this confit are authentic.
It can be presented as is on a buffet or in a display case or used in cook to make charcuterie boards, gourmet dishes, etc.
A craft company, the Ferme de Cauna produces a very well-crafted marble. For buffet or cold starter.
This Terrine forestière from Maison Prunier won a gold medal at the Lyon 2024 International Competition.
Using pork and duck meat from France, duck liver and meat are marinated with fine spices before being confit in duck fat, then incorporated into a liver mousse, garnished with diced of chicken liver mousse. Molded and strained by hand in a stoneware terrine to promote the diffusion of aromas and optimal confit, and flavored with cognac and spices, this terrine exhales interesting aromas to combine with other flavors. It is eaten, for example, on slices of grilled baguette, topped with onion confit and then covered with terrine for a tasty aperitif.
To guarantee the taste quality and long life, the terrine is sealed under neutral gas.
Highlighted by forest mushrooms and black mushrooms, this poultry and pork liver mousse is characterized by a distinctive taste. It is particularly appreciated on country buffets but also for toast or sandwiches because its texture without pieces makes it easily spreadable.
Presented on a round dish, this liver mousse terrine is covered with a decorated jelly and therefore requires almost no handling.
This rabbit terrine is made from lean rabbit, pork fat and liver, pork throat, alcohol and aromatic plants.
This Limousin duck confit, with its attractive design and three medallions of old-fashioned duck mousse, is ideal for beautifully presenting your catering buffets or festive starters. It is made using only meat from France. This Limousin confit is a delicious and refined combination of pork and chicken liver confit with Armagnac, melting in the mouth, and smooth, flavoursome duck mousse. Serve as a starter with a green salad or toast. This terrine is vacuum-packed for optimum preservation.
This lemon chicken terrine is mainly made with chicken fillets, bovine gelatine, flavourings, spices and aromatic plants, as well as pieces of lemon and carrots. This chicken terrine is flavoured with lemon by adding natural lemon flavouring to the preparation.
This rabbit terrine is made from lean rabbit, pork fat and liver, pork throat, alcohol and aromatic plants. Made in Brittany from French pork and poultry livers, this terrine old-fashioned chicken liver confit can be presented in the display case or on a buffet, or be used in cooking. This confit is prepared from poultry livers, but also pork throat, fat and liver and goose fat, all coarsely chopped and baked to obtain a tender product, with visible liver markings.
Classic, this chicken liver confit is a safe bet. Tasty and balanced, it is made with at least 28% poultry liver, nearly 25% pork liver as well as pork meat, throat and fat. The eau-de-vie, the fine champagne cognac and the spices that flavor it give it character.
Practical, this chicken liver confit is presented in a reusable stoneware terrine that can be displayed in the window and stored in a cold room as is.
This traditional terrine is made up of 46% French pork belly and throat, 18% pork liver, 9% chicken liver and 4.5% duck liver. Presented in a beautiful rectangular stoneware terrine, it is ready to be presented on a catering buffet or a delicatessen section.
This traditional terrine of poultry liver confit, made in Brittany from French pork and poultry livers, can be presented in a shop window or on a buffet, but is also ideal for use in the kitchen. It is prepared using a measured mixture of poultry livers, pork livers and goose fat, all coarsely chopped and baked to a tender texture, with visible pieces of liver.
The 3kg stoneware pâté with ceps from the Seigneurie range is a refined preparation with 4.6% rehydrated ceps. This pâté has an intense flavour and a creamy texture. Perfect for starters, aperitifs, catering buffets or for resale in shops, it can be served on toast or as an accompaniment to salads...