Rougie Mousse Royale With Maple 4.9oz
The name says it all—there are mousses, and then there’s the royal mousse. This recipe was created by famed Canadian chef Martin Picard, and it begins with a dense, creamy duck foie gras. The foie is then topped with a sweet maple aspic from some of the best syrup in the Great White North. Chef Picard knows a thing or two about maple syrup—he’s the proprietor of his very own sap house. Put this mousse over a cracker or at the center of an appetizer plate, and you’ll be giving yourself the royal treatment.