Duck Foie Gras
Our traditional recipe is lightly seasoned with Armagnac. This product is ideal for or as a unique gift.
For Rougié, ducks are quite a story !
It all started in France in 1875, with the opening of a gourmet shop which would soon become an epicurean’s favourite. On the strength of its increasingly wide reputation, the firm led by Léonce Rougié and subsequently by his son, Jean Rougié, gained a truly international stature in the 1950’s. Today, Rougié can be found in 120 countries around the world, available to Chefs and gourmets wherever they go.
A passionate team and pampered ducks.
After 12 weeks of free-range growing, our ducks are individually hand-fed 2 meals a day for 10 to 11 days. The feed is local-grown corn, without hormone or antibiotics allowing us to offer the tastiest and healthiest moulard duck products to high-end restaurants.
Rougié brings the highest quality foie gras to american chefs.