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Rougie, the acknowledged masters of pate and foie gras, now offers a line of noblemanly appetizers: Mousse Royal of Duck Foie Gras. Succulent, light,

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Rougie has partnered with Canadian chef and restaurateur Martin Picard, of Au Pied de Cochon fame, to create original recipes based on the acclaimed dishes he serves at his famed Montreal restaurant. The best of Rougie’s duck foie gras livers whipped with eggs, duck fat and seasonings into a smoothly textured mousse, then topped with a jelly made of the best Canadian maple syrup. The combination is sumptuous; the savory, fatty foie gras contrasting with the sweet, earthy maple syrup.

Rougie Royale Duck Foie Gras Mousse with Maple Syrup - 4.9 oz