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21,70 €tax incl.

Mousse of duck foie is an emulsion which has the minced fatty duck liver as one of its main ingredients, subjected to heat treatment and pressure in order to obtain a semi-preserved product. This product has a special touch: the typical slightly sweet flavor of prunes.

Mousse of foie is the first step in order to know the foie gras range.

Usage advice

Mousse of foie is the first step in order to know the foie gras range and it is suitable for canapés.

Emulsions whose main ingredient is foie gras can be spread on bread, or presented making small cubes or balls which look very attractive.

Remove the foie gras from the fridge and keep it AT room temperature for 5 – 20 minutes before eating in order to appreciate all its qualities.

To consume tinned foie gras, the best is to open both sides and pushing one, to extract the foie gras from the can and place it on  a dish.

Once open, cut it in thin slices with a sharp knife previously passed through hot water and serve it on toasted bread. The bread is useful as base of the foie gras that we are tasting.

Good foie gras deserves to be accompanied with a quality wine. Semisweet wines from muscatel grapes or malvasia, red wines, rosé wines,… or a cava are some of the possible choices.

Further information

This product is suitable for celiac.

This product belongs to the guarantee brand “Tierra de Sabor”.

Logotipo tierra de sabor   Apto para celíacos

Average energy values per 100 g 1681kJ-408kcal
Average nutritional values per 100 g • Fat: 41,2 g out of which saturated fat: 16,78 g • Carbohydrates: 1,7 g out of which sugar: 0,7 g • Proteins: 7,5 g • Salt: 1,18 g
Net weight: 1000 g
Presentation: Refrigerated product
Ingredients: Duck foie gras, duck fat, chicken liver, prunes (4%), Port, salt, sugar and spices. Preservative: Sodium Nitrite. Anti-oxidants: Sodium ascorbate, Sodium Citrate.
Allergens: Milk and eggs
Storage and expiry date: As pasteurized product keep refrigerated, between 0° and 5°C / Best before date: 1 year and a half from elaboration date.

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