Mousse of Duck Foie Gras
Our recipe of mousse contains 50% foie gras, no pork. It is packed in a tube can for easy slicing and preparation of canapés .
Duck foie gras, duck fat, water, whole liquid eggs, Armagnac, Porto, salt, sugar, white pepper, sodium erythorbate, sodium nitrite
Size: 11.2 oz
Refrigerate 20 minutes before opening. Remove both sides and gently slide out by applying pressure on 1 end