Duck leg terrine with tarragon, Bohemian Provençale and poached egg, basil pesto
Terrine de cuisse de canard à l'estragon. Bohémienne Provençale et oeuf poché, pesto basilic.
€9.90
Clementine · Paris
Nutrition
≈ 450 kcalper portion of about 250 g
- Protein22%
- Fat68%
- Carbohydrates10%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A complex starter featuring duck leg terrine, tarragon, a Provençal-style vegetable preparation, a poached egg, and basil pesto.
- Cuisine
- French (Provençal)
Typical ingredients
- duck leg
- egg
- basil
- pesto
- vegetables
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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