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Rougie Perigord Pork & Duck Pate
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Description:
During the 1950s, Jean Rougié, Léonce's son, started travelling the world to supply royal families, gastronomic restaurants and leading hotels. This Terrine du Perigord is prepared for Rougie in Canada. It is made with pork, duck meat, duck foie gras, duck liver, port wine, onions and various seasonings and spices. Served chilled on toast or crackers as a tasty addition to any appetizer course.
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