Vincenzo's
Compare items text in front of green and red apples
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.