A Taste Of Terrine Du Barry: French Delicacy Explained

Terrine du Barry is a gourmet French dish made with pork, delicately spiced and flavoured with a hint of orange liqueur. It is a classic cuisine, often served as a delicious first course in sandwiches. The terrine is prepared without added preservatives and is a typical southwest delicacy with duck, ceps, and chanterelles, which are emblematic of the region. The Comtesse du Barry brand offers a variety of terrines, including the 7-piece assortment, which features different flavours such as Gascoigne Terrine, Duck Terrine with Green Pepper, and Country Terrine with Hazelnuts.

Comtesse du Barry 7-piece terrines

The Comtesse du Barry 7-piece terrines are a selection of seven different pâtés or terrines, all packaged in 70g tins. The selection includes:

• Duck terrine with green pepper
• Poultry liver terrine with Banyuls
• Poultry liver terrine with Porto
• Pork terrine with chives
• Country terrine with hazelnuts
• Duck terrine with orange
• Du Barry terrine

The Comtesse du Barry brand was founded in 1908 in the Gers region of France by Joseph and Gabrielle Dubarry, who set out to produce the "best foie gras in the world". Over the years, the company expanded its range to include gourmet gifts and practical, canned dishes. Today, Comtesse du Barry is known for its high-quality, traditional French cuisine, with a focus on duck and goose farming and the production of foie gras.

The 7-piece terrine selection is a great way to sample a variety of French terrines, and the small tins are perfect for those who don't want leftovers hanging around in the fridge. The selection has received mostly positive reviews, with some customers praising the convenience, taste, and quality of the product. However, there are a few reviews that mention a lack of flavour and noticeable difference between the varieties.

Ingredients

The Terrine du Barry is a French delicacy made with a variety of carefully selected ingredients, creating a soft and tasty dish with delicate spices. Here is a detailed list of the ingredients used in this gourmet treat:

Pork Meat:

Pork is the primary ingredient, sourced from France, and it forms the base of the terrine, providing a savoury and hearty flavour.

Duck Meat:

Duck meat is added to the terrine, contributing to its rich and distinctive taste. Duck is a classic choice for French cuisine and pairs well with other ingredients.

Poultry Liver:

The addition of poultry liver enhances the savoury flavour and gives the terrine a smooth and creamy texture. It is a key component in creating the delicate spice blend.

Egg:

Eggs are used as a binding agent and also contribute to the creamy texture of the terrine. They help hold all the ingredients together, creating a cohesive and sliceable dish.

Salt:

Salt is essential for enhancing the flavours of the terrine and bringing out the natural tastes of the meats and spices.

Green Pepper:

Green pepper adds a subtle kick to the dish, creating a well-rounded flavour profile that is both savoury and slightly spicy.

Gelatin:

Gelatin is used as a gelling agent to give the terrine its characteristic shape and texture, ensuring it holds together and can be sliced neatly.

Sugar:

A small amount of sugar is added to balance the savoury notes and create a subtle hint of sweetness in the background.

Additional Ingredients:

In some variations of the Terrine du Barry, other ingredients are included to create unique flavour profiles. These can include carrots, onions, orange zest, wine, garlic, parsley, and various nuts or spices. These additional ingredients enhance the terrine's flavour and give it a more complex taste profile.

Flavours

The Comtesse du Barry 7-piece terrine assortment features a range of flavours, including:

• Gascoigne Terrine (Terrine de Gascogne): A classic French combination of pork, pork liver, egg, carrot, and seasonings, with a hint of garlic and parsley.
• Duck Terrine with Green Pepper (Terrine de canard au poivre vert): A blend of pork, duck, poultry liver, and green pepper, seasoned with salt and sugar.
• Pork Terrine with Chives (Terrine de porc à la ciboulette): A terrine featuring pork, pork liver, and a touch of chives, parsley, and other seasonings.
• Duck Terrine with Orange (Terrine de canard à l'orange): A unique combination of pork, poultry liver, candied onions, and orange, with a hint of orange liqueur and spices.
• Chicken Liver Terrine with Banyuls (Terrine de foie de volailles au Banyuls): A rich terrine made with pork, poultry liver, egg, confit onion, dairy cream, and seasoned with Banyuls, Madeira wine, and spices.
• Poultry Livers Terrine with Port Wine (Terrine de foie de volaille au Porto): A blend of pork, poultry liver, eggs, Port wine, dairy cream, and seasonings, creating a sophisticated flavour profile.
• Country Terrine with Hazelnuts (Terrine de campagne aux noisettes): A classic French country terrine made with pork, pork liver, egg, and hazelnuts, seasoned with salt, sugar, and pepper.

The terrines are described as having "delicious flavours" and are enjoyed as a gourmet treat, often served with crusty bread or buttered toast.

Preparation

To prepare a Terrine du Barry, you will need the following ingredients:

• Pork meat
• Duck meat
• Chicken liver
• Egg
• Salt
• Green pepper
• Gelatin
• Sugar
• Carrot
• Parsley
• Garlic
• Onion
• Wheat flour
• Tapioca
• Pepper
• Ginger
• Nutmeg
• Clove
• Cinnamon
• Duck fat
• Dairy cream
• Wine
• Hazelnuts

The first step is to cook the ingredients. The terrines are cooked without added preservatives, so be mindful of that. You can flavour the terrine with a hint of orange liqueur for a classic taste of sweet and spicy.

Once the ingredients are cooked, you can assemble the terrine. Layer the ingredients in a terrine dish, starting with a layer of meat, then a layer of vegetables, and so on. You can also add some gelatin to help the terrine hold together.

Finally, you will need to chill the terrine. This will help it to set and make it easier to slice. You can serve the Terrine du Barry as a delicious first course, in sandwiches, or on crackers.

Nutritional value

A terrine is a French dish constructed in loaf-shaped layers of meat or fish, and sometimes vegetables. The ingredients in a terrine are often layered with a forcemeat of minced, spiced, seasoned meats or fish to work as glue to support the different layers. The most popular ingredients used in a terrine are game and pork.

The nutritional value of a terrine will depend on its ingredients. For example, the Terrine de Campagne aux noisettes by Comtesse du Barry has a Nutri-Score of E, indicating bad nutritional quality. The 70g serving size contains 1038kJ of energy, 0.5g of sugar, 10g of saturated fat, and 1.5g of salt. The same brand's La Terrine Du Pays de Gascogne has a slightly better Nutri-Score of D, indicating poor nutritional quality. This option has 920kJ of energy, 0.6g of sugar, 9.1g of saturated fat, and 1.5g of salt.

Both options are considered ultra-processed foods, and their consumption should be limited. The nutritional score is calculated based on nutrients and foods to favor and limit. For example, fiber, fruits, vegetables, legumes, and proteins are favored, while calories, saturated fat, sugars, and salt are limited. The amount of fiber in both products is not specified, and the amount of fruits, vegetables, and nuts is estimated to be low.

Consuming foods rich in fiber, such as whole grain foods, reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity, and diabetes. Similarly, a diet rich in fruits, vegetables, and legumes is associated with a reduced risk of these health issues. On the other hand, high consumption of fat, especially saturated fats, can raise cholesterol levels and increase the risk of heart disease. Therefore, it is recommended to limit the consumption of fat and saturated fat and choose products with lower fat and saturated fat content.

Sugar consumption should also be limited as it can cause weight gain, tooth decay, and an increased risk of type 2 diabetes and cardiovascular diseases. Finally, a high salt intake can lead to raised blood pressure and an increased risk of heart disease and stroke. Most people consume twice the recommended maximum level of salt intake, so it is important to reduce the quantity of salt used in cooking and limit the consumption of salty snacks and foods.

Frequently asked questions