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Gourmet Food StoreFoie Gras and PateFully Cooked Foie GrasMousse of Duck Foie Gras Fully-Cooked with Truffles
Mousse of Duck Foie Gras Fully-Cooked with Truffles

Mousse of Duck Foie Gras Fully-Cooked with Truffles

from Canada by Rougie
5 out of 5 stars rating (5.00) 1 ratingsView all reviews
ITEM DESCRIPTION TEMP PRICE PER UNIT PRICE QTY SKU
1 can - 11.2 oz room temp $45.52 $45.52
1701601
24 cans - 11.2 oz ea room temp $40.97 $983.28
1701602

Mousse of Duck Foie Gras Fully-Cooked with Truffles

This deliciously smooth duck foie gras mousse of whipped duck livers by the great foie gras producer Rougie of France is studded with French black truffles for the ultimate kick of luxury. Perfect to serve over toast as an appetizer, or with fresh baby greens. Keep in the fridge for flavor (this is shelf-stable so it actually doesn't require any refrigeration), but take out about 15 minutes before serving.
Ingredients: Duck foie gras, duck fat, water, whole liquid eggs, truffles (truffles, gelatin), Armagnac brandy (Armgnac brandy, salt, pepper), port wine (tawny port wine, salt pepper, sulfites), salt, sugar, white pepper sodium erythorbate, sodium nitrite.
Availability: Usually ships within 1 business days. Product is non-perishable and can ship via Ground service.

Product Reviews

5 out of 5 stars rating(5.00)1 ratings Log in to rate this item.
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5 out of 5 stars ratingMar 22, 2021

Great product

Sergey from Foster City, CA
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Product Questions And Answers

Q: How long does the product keep after opening?
A: Once opened it should be kept refrigerated, tightly wrapped in plastic foil and used within a week.

Q: can you extend the shelf life by freezing the product while in the can.
A: This product will last up to 4 years refrigerated or at room temperature. We would not recommend freezing it.

Q: what is the expiration date for this product? Thank you for you promotor reply.
A: The shelf life of this product is 4 years at room temperature if kept unopened. Upon opening it should be refrigerated and used as soon as possible.

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