So the MIL has asked for some foie gras for Christmas. I know plenty of places to get it, but I don't know what to get. I figure she doesn't want straight foie gras that she has to vein and prep herself. So then it's either terrine or mousse, right? I was planning to get this from Hudson Valley Foie Gras along with some duck fat and other goodies. But I'm a little uncertain what to get. My wife votes for two pounds of terrine, plus some mousse, fat, and duck salami. My question, is that while the 2lb terrine's unit cost is WAY lower than the smaller size, what do you do with 2lb of terrine? Can you store some of it so it lasts longer? How long and what's the method? Would it be better to get some foie gras medallions from d'Artagnan? Are those easier to store long term?
Sorry for the dumb questions, but this is something I don't cook with, well, ever.