Foie gras mousse can be served within or separate from the packaged terrine, sliced or spread. All ready-to-eat foie gras are extremely versatile. Serve on toasted brioche sprinkled with salt flakes, or on baguettes with fig jam or slices of crispy apples. Use small pieces to thicken sauces, or add plenty of slices to hot steak to make a delicious treat. Late harvest wines like Sauternes, Tawny Port, or Jurançon go well alongside this duck foie gras mousse.