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Duck Mousse Foie Gras with Port wine and seasonings. Slice thin, serve with toasted bread and wine jelly or top with caviar. Alternatively pip into hors d'oeuvre sized tart shells using a pastry bag and tube. Use as a compound butter to top a steak, or put under the skin of poultry before roasting. |
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150 Caroline Street South at the Bauer Buildings ( King & Allen )
Waterloo, Ontario
519-741-1437
General email: [email protected]
Mon to Fri: 8:30am - 8:00 pm
Saturday: 8am - 6pm | Sundays: Closed | Special Holiday Hours
