Mousse of Duch Foie Grass w/2% truffle

Our recipe of mousse contains 50% foie gras and black truffles, 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, truffle, Armagnac, Porto, salt, sugar, white pepper, sodium erythorbate, sodium nitrite.

​Refrigerate 20 minutes before opening.  Remove both sides and gently slide out by applying pressure on 1 end

$ 29.50 / pc.


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