Duck Homemade Terrine – Bobosse

As a cornerstone of our Lyon selection and one of our Producers of the Month, Bobosse exemplifies the soul of authentic Lyonnais bouchon cuisine. Their commitment to traditional, slow-made charcuterie ensures each terrine is a rich, flavourful expression of the region’s gastronomic heritage.

This hearty terrine is crafted from coarsely minced duck meat and liver, enriched with Armagnac, fragrant herbs, and black pepper. Slow-cooked in a traditional terrine dish, it achieves a luxuriously rich, firm-yet-spreadable texture and a deep, robust flavour with a perfect balance of savoury and spiced notes.

Slice it thickly for a classic Lyonnais starter, served with toasted country bread, onion confit, and sharp cornichons. It pairs beautifully with a glass of fruity red wine like a Morgon or a chilled glass of Riesling to cut through its richness. It also makes a superb centrepiece for a rustic appetiser platter.

Serving: Remove from the refrigerator 20–30 minutes before serving to allow its full aroma and texture to develop.