This Rougie 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.Ingredients:Duck foie gras, duck fat, water, whole liquid eggs, truffle, Armagnac, Porto, salt, sugar, white pepper, sodium erythorbate, sodium nitrite.Tips:Refrigerate 20 minutes before opening. Remove both sides and gently slide out by applying pressure on 1 end.
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