This is a refined, distinctly Canadian expression of foie gras, pairing rich duck foie with the natural sweetness of maple. The mousse is blended to a smooth, elegant texture using duck fat and whole eggs, then topped with a delicate layer of maple syrup gelatin that adds contrast and visual definition without overpowering the foie.
The maple brings gentle sweetness and warmth, enhancing the savory depth of the foie rather than masking it. White pepper and restrained seasoning keep the profile balanced, allowing the mousse to finish clean and composed. This preparation spreads easily and slices neatly, making it well suited for composed appetizers, canapés, and elevated entertaining where sweetness and richness are meant to coexist in harmony.
This recipe was developed by chef Martin Picard, the celebrated Canadian chef, author, and television personality behind the iconic restaurant Au Pied de Cochon. Known for bold flavors and thoughtful indulgence, Picard’s approach brings a distinctly Québécois sensibility to classic foie gras, resulting in a mousse that feels both luxurious and grounded.
Rougié’s foie gras heritage dates back to 1875, with a longstanding commitment to classic technique and close collaboration with chefs. The Royale line reflects this precision-forward approach, pairing high-quality foie gras with thoughtfully chosen complementary flavors for polished, contemporary applications.
Ingredients: Duck foie gras, maple syrup, water, duck fat, whole liquid eggs (eggs), salt, whey protein concentrate (milk), gelatin, white pepper, sodium erythorbate, sodium nitrite.
Nutritional information coming soon
Nutritional information coming soon