Alsace Duck Mousse
Foie gras noble
Arômes authentiques
Texture fondante
A smoothness with finesse, for gourmet moments.
Made from duck fat, duck liver and duck breast fillet , this traditional mousse is enhanced with a touch of Port and delicate seasoning. Its smooth, melting texture makes it a must-have for elegant aperitifs or gentle starters.
For over 10 years, Maison Fayard has been revisiting the great classics of the region with rigor, selecting noble ingredients for a refined tasting.
Its balance between richness and subtlety , its incomparable softness and its ready-to-spread presentation seduce from the first bite.
Ingredients
Pork meat and liver (origin France), 20% duck foie gras block (duck foie gras, water, salt, pepper), Egg white, Sweet white wine, Armagnac, Salt, Pepper.
Allergens: egg, sulphites.
Storage
To be stored at room temperature.
Average nutritional values per 100 g
Energy: 1934 kJ / 469 kcal
Fat: 47.10 g, of which saturated: 17.60 g
Carbohydrates: 1.20 g, of which sugars: 0.50 g
Protein: 9.50 g
Salt: 1.50 g
Choose options
L’accord parfait selon Maison Fayard
Produit réfrigéré
Produit réfrigéré
Accords mets & conseils de dégustation
Accord parfait
Dégustez ce délice de foie gras sur une tranche de pain grillé aux céréales ou des toasts briochés légèrement tiédis, accompagné de notre confit d’oignons ou d’un chutney Maison Fayard.
Côté vin, optez pour un Monbazillac, un Jurançon moelleux ou un Gewurztraminer, dont la rondeur équilibrera parfaitement la richesse du foie gras.
Conseil Maison Fayard
Placez le bocal au réfrigérateur 2 heures avant dégustation. Sortez-le 15 minutes avant de servir afin de libérer tous ses arômes. Servez à l’aide d’une cuillère chaude pour un dressage net et élégant.
Produit 100 % Français
Origine garantie, recettes du terroir.
Pour en savoir plus sur l’épicerie fine
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Foie gras is undoubtedly one of the most iconic and refined products on French tables, particularly prized during holidays and special occasions. However, with so many different names, it can some...
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