Duck foie gras cream with truffle

A duck foie gras cream flavoured with truffle oil, to spread on a cracker or use as a filling for small appetizer choux puffs. Made exclusively from duck and prepared with 60% foie gras, it keeps an authentic taste and has a light, creamy texture.

Les Canardises is the family farm and cannery that Yolande and Pascal Klein founded in 2003 in Saint-Ferréol-les-Neiges, now helped by their children Camille and Pierre. The ducks are raised outdoors without growth hormones or antibiotics, then processed on site using methods inspired by French tradition. This cream used to be called foie gras mousse: same product, new name.

Format: 140 g.

Ingredients: foie gras from duck raised outdoors, milk, fine duck fat, duck liver, eggs, truffle oil, salt and pepper, spices.

Allergens: contains milk and eggs.

Serving suggestion: refrigerate the cream for three hours before serving, then let it rest at room temperature for 15 to 20 minutes before opening the can to make unmoulding easier. Remove both lids and gently push toward the wider end. Spread it on plain or nut crackers, or use it to fill small appetizer choux puffs. Serve with onion confit, fruit jelly, figs or pears. It pairs with a dry red wine, a fine white Burgundy, a Pacherenc du Vic-Bilh or a Jurançon.

Storage: refrigerated; keeps 3 to 6 days after opening.

Origin: made on the farm in Saint-Ferréol-les-Neiges, in the Capitale-Nationale region.