Duck mousse, foie cream, goose mousseline | Le Delas
Duck mousse, liver cream, goose mousseline...
This Alsatian specialty is made with meat and fat, pork but also beef. Enhanced with sweet spices, the stuffing of this sausage is very fine.
This spreadable sausage is suitable for resale or for the preparation of original sandwiches and canapés or even Alsatian dishes.
>> Slices marked out
This duck liver mousse, with 2% Porto, is made from non-force-fed duck liver. It is an elegant starter that goes well with a Sauternes wine or an Vieux Quart de Chaumes. This mousse offers good cut resistance and a creamy, easy-to-spread texture. To guarantee the taste quality and a long conservation, the terrine is sealed under neutral gas.
Cut the non-peelable lid with a blade and scrape off the excess film with the back of the knife.
Store at a temperature below 4°C
>> A party starter at manageable cost.
Presented in a roll on a tray, this duck mousse is ready to be presented in the window, on a buffet, or to be used in cook.
It is generally served sliced as a starter, accompanied by a few lettuce leaves for a tasty, melting and aesthetic result.
Suitable for those who don't eat pork, this mousse is made only from duck, including 44% lean livers and coated in pure duck fat.
Also called "lewerwurscht", liver sausage is made with liver and pork fat. Worked until it becomes smooth and homogeneous, the stuffing of this sausage is used as a spread. It is perfect for making sandwiches, canapés or even gourmet dishes and goes very well with a few pickles.
This 250g format can be resold as is or used by caterers and restaurateurs.
This pure duck mousse is made exclusively from finely processed duck meat, offering a smooth, creamy, and uniform texture. Presented in a 2.2 kg plastic terrine, it's well-suited for catering, buffets, and food service professionals. Selected by Le Delas for its consistency and ease of use.
Culinary uses
Slice for charcuterie plates, cold starters, or gourmet sandwiches. Also ideal for verrines, canapés, or cold buffet displays. Its firm texture ensures clean slicing and elegant presentation.
Storage and preparation advice
► Keep between 0 and 4 °C
► Ready to eat
► Slice as needed
► Consume quickly after opening
This mousse is only made from duck, including 44% lean livers and coated with pure duck fat. Perfect in its traditional rectangular terrine for presentation in the window or on a buffet, this pure duck mousse can also be served with a few lettuce leaves for a starter. Its fine and melting texture is easy to spread and can therefore be used for toasts or sandwiches.
Also called lewerwurscht, liver sausage is made with liver and pork fat. Worked until it becomes smooth and homogeneous, the stuffing of this sausage is used as a spread. It is perfect for making sandwiches, canapés or even gourmet dishes and goes very well with a few pickles.
This 1kg format is very practical for caterers and restaurateurs.
This delicate mousse forestière is a traditional, old-fashioned recipe: a melt-in-your-mouth liver mousse with pieces of porcini mushrooms and boletus mushrooms. This mousse forestière is ideal as a starter, served with a green salad or crunchy vegetables for a pleasant contrast of textures. You can also serve it on toast for aperitifs or events, accompanied by a glass of dry white wine for a perfect match. This pork liver mousse is smooth and creamy, with a pronounced mushroom flavour that will appeal to fans of local produce. It is vacuum-packed for optimum preservation.
This goose mousseline with Sauternes is a top-quality speciality, a smooth, melt-in-the-mouth mousse made from goose liver and Sauternes, a sweet white wine renowned for its sweetness and fruity aromas. This goose mousseline is ideal as a starter, served with a green salad or as an aperitif, or on a buffet with grilled toast. It can also be used as an accompaniment to white meats or fish such as monkfish, to give them a gourmet touch. This top-quality mousseline is vacuum-packed for optimum preservation.
