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- Mousse Royale of Duck Foie Gras with Neige Ice Cider
Mousse Royale of Duck Foie Gras with Neige Ice Cider
SKU:
5000122
CA$0.00
Unavailable
SKU: 5000122
Net weight: 4.9oz (20 slices)
Packaging: plastic terrine
Unit per cs: 12
Case size: 15 x 10 x 3.5 inches
Case gross wt: 4lbs
Storage: Refrigerated 12 months
Net weight: 4.9oz (20 slices)
Packaging: plastic terrine
Unit per cs: 12
Case size: 15 x 10 x 3.5 inches
Case gross wt: 4lbs
Storage: Refrigerated 12 months
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This new recipe with duck foie gras and Ice Cider is a great ready-to-serve preparation. In a small format, our duck foie gras terrine is ideal for serving on toasts or as a center-of-the-plate appetizer.
WHAT IS NEIGE ICE CIDER:
Neige is an Ice Cider solely produced from a variety of apples that do not fall during the autumn season in Québec. Handpicked between December 2012 and February 2013, while the temperature was approximately -15°C, the fruits still hanging on trees were dehydrated by the sun and literally cooked by the cold and wind. Sugars were concentrated through natural cryoextraction. Frozen apples were then pressed in order to extract the precious nectar. The extracted must was then placed in stainless steel tanks where it fermented for a period of approximately eight months, at low temperatures, before being bottled. - See more at: https://lafacecachee.com
INGREDIENTS:
Duck foie gras, water, duck fat, ice cider (sulfites), apple juice (water, concentrated apple juice, vitamin C), whole liquid eggs (eggs), gelatin, brown sugar, salt, apple cider vinegar, modifided milk ingredients (milk), spices, sodium erythorbate, sodium nitrite.
WHAT IS NEIGE ICE CIDER:
Neige is an Ice Cider solely produced from a variety of apples that do not fall during the autumn season in Québec. Handpicked between December 2012 and February 2013, while the temperature was approximately -15°C, the fruits still hanging on trees were dehydrated by the sun and literally cooked by the cold and wind. Sugars were concentrated through natural cryoextraction. Frozen apples were then pressed in order to extract the precious nectar. The extracted must was then placed in stainless steel tanks where it fermented for a period of approximately eight months, at low temperatures, before being bottled. - See more at: https://lafacecachee.com
INGREDIENTS:
Duck foie gras, water, duck fat, ice cider (sulfites), apple juice (water, concentrated apple juice, vitamin C), whole liquid eggs (eggs), gelatin, brown sugar, salt, apple cider vinegar, modifided milk ingredients (milk), spices, sodium erythorbate, sodium nitrite.