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Rougie Mousse Royale With Maple 4.9oz

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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.

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