How should I store foie gras and duck products?

Storage depends on the type of foie gras product:

-Shelf-stable foie gras (such as mousses in canned containers): Can be stored unopened in a cool, dry place at room temperature. Once opened, they should be refrigerated and consumed within a few days.
-Refrigerated foie gras (such as fresh mousses, pate, parfaits, rillettes, and torchon): Should be kept in the refrigerator at a consistent cold temperature. These products are ready to eat and should not be frozen. Once opened, they should be tightly wrapped and consumed within a few days for optimal quality.
-Foie gras torchon: A traditional French preparation where the foie gras is gently cooked and shaped into a log, resulting in a smooth, sliceable texture. It is typically sold vacuum-sealed and refrigerated, and should be kept chilled and sliced just before serving.
-Whole foie gras and foie gras morsels (raw or frozen): Should be stored in the freezer until ready to use. Thaw under refrigeration before cooking for best results.
-Duck confit: Available in both refrigerated and shelf-stable (canned) formats. Refrigerated confit should be kept chilled and consumed within a few days after opening, while unopened canned confit can be stored in a cool, dry place. Once opened, transfer to the refrigerator and consume within a few days.
-Duck breast (magret) and moulard duck legs: Typically sold frozen and should be kept in the freezer until ready to use. Thaw under refrigeration prior to cooking for best results.
-Duck fat: Shelf-stable when unopened, duck fat can be stored in a cool, dry place. Once opened, it should be refrigerated and will keep for several weeks to months when properly sealed. It can also be frozen for longer storage without affecting quality.