Founded in 1875 and based in the medieval town of Sarlat in the beautiful Perigord region of France, Rougie is the world’s #1 producer of foie gras and moulard duck specialties with farms located both in France and Canada.
Bestsellers
Foie Gras by Rougie, Perigord France
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Rendered Duck Fat - fully-cooked - 11.28 oz/320 gr by Rougie, France.
Excellent for cooking! It gives food an exquisite flavor.
Cooking Suggestions: Rendered duck fat can be used to sautee potatoes - it will make them crispy on the outside and soft in the inside.
This product has a shelf life of 4 years. Shelf stable. Keep refrigerated after opening.
Ingredients: Duck Fat.
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Confit de Canard - Duck Legs 2pcs - 20.28 oz/575 gr by Rougie, Perigord France.
Cooking Suggestion: Precooked. Drain fat after opening can. Broil legs in oven skin side up or fry in pan skin side down until skin is crispy. Fat may be used separately to fry potatoes. Serve duck confit with fried potatoes and side salad.
An easy and delicious meal for 2!
Ingredients: 2 duck legs and duck fat, salt. Drained net weight: 11.28 oz.
Serve warm.
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Goose Foie Gras with Truffles 3% Fully-cooked - ready to eat conserved goose liver pate - 5.1 oz/145 gr by Rougie, Perigord France.
100% homogenized goose foie gras. 3% truffle added in the center. Ready to eat
Ideal for a party of 3 or 4.
Ingredients: Goose liver, water, truffles 3%, portwine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
Serve chilled.
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Confit de Canard - Duck Legs 6-8 pcs - 67.5 oz/1.9 kg by Rougie, Perigord France.
Drained net weight: 37.56 oz.
Cooking Suggestion: Precooked. Drain fat after opening can. Broil legs in oven skin side up or fry in pan skin side down until skin is crispy. Fat may be used separately to fry potatoes. Serve duck confit with fried potatoes and side salad.
Ingredients: 6-8 duck legs and duck fat, salt.
Serve warm.
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Goose Foie Gras Fully-cooked - ready to eat conserved goose liver pate - 2 Slices - 2.6 oz/75 gr by Rougie, Perigord France.
100% homogenized goose foie gras. Convenient slice separator to facilitate serving. Ready to serve.
Suggestions: Refrigerate before opening can. Separate slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine.
Ideal for a party of 2. Served chilled.
Ingredients: Goose liver, water, portwine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
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Goose Foie Gras with Truffles 3% Fully-cooked - ready to eat conserved goose liver pate - 2.6 oz/75 gr by Rougie, Perigord France.
100% homogenized goose foie gras. 3% truffle added in the center of each slice. Convenient slice separator to facilitate serving. Ready to serve.
Ideal for a party of 2. Serve chilled.
Ingredients: Goose liver, water, truffles 3%, portwine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
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Confit of Duck Leg - 1 Leg (Retail Size) in Box - 6.7 oz/190 gr by Rougie, Canada.
Process 1 leg of Moulard duck, slowly cooked in duck fat. Pasteurized and Ready-to-eat. Our Chef's advice precooked. Drain fat after opening can. Broil legs in oven skin side up or fry in pan skin side down until skin is crispy. Fat may be used separately to fry potatoes. Serve with fried potatoes and side salad.
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Whole Duck Foie Gras without Veins - raw liver - 17.5 oz/496 gr by Rougie, Perigord France.
Price for each. You are charged based on the actual product weight shipped.
Great for the Rougie foie gras gift.
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Mousse of Goose Liver Fully-cooked - ready to eat conserved - 11.2 oz/320 gr by Rougie, Perigord France.
Light and delicate emulsion with 20% foie gras, pork fat, chicken liver, gelatin.
Fully cooked, sterilized, ready to serve.
Serving suggestions:
Refrigerate before opening can. Serve chilled but not ice cold. Cut-out 1/3 inch slices to display on center of plate or use as spread. Serve with or on French bread or brioche. May also be used for stuffing or as a steak topping “Tournedos Rossini”-style.
Ideal for a party of 10.
Mousse ingredients: Goose liver, pork fat, water, egg, chicken liver, portwine, salt, milk protein hydrolysate, gelatine, pepper, sodium ascorbate.
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Duck Foie Gras Fully-cooked - ready to eat conserved duck liver pate - 2 slices - 2.6 oz/75 gr by Rougie, Perigord France.
Process:
· 100% homogenized duck foie gras.
· Convenient slice separator.
· Fully cooked / Sterilized
· Prepared / Ready-to-eat
Suggestions:
Refrigerate before opening can. Separate slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche.
Do not spread on bread to fully enjoy the rich texture and taste.
Serve with late harvest wine.
Ideal for a party of 2.
Ingredients: Duck liver, water, portwine, salt, sugar, pepper, sodium ascorbate, sodium...
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Goose Foie Gras with Truffles 3% Fully-cooked - ready to eat conserved goose liver pate - 7.4 oz/210 gr by Rougie, Perigord France.
100% homogenized goose foie gras. 3% truffle added in the center. Ready to serve.
Ideal for a party of 4 or 5.
Ingredients: Goose liver, water, truffles 3%, portwine, salt, sugar, pepper, sodium ascorbate, sodium nitrate.
Served chilled.
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Goose Foie Gras Micuit with Truffles 3% - ready to eat wrapped in foil goose liver pate - 5.1 oz/145 gr by Rougie, Perigord France.
Tender tunnel-shaped block of semi-preserved French foie gras from Perigord region.
After opening, warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine.
Ingredients: Goose liver, Truffle 3%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
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Mousse of Duck Liver with Truffles 2% Fully-cooked - ready to eat conserved - 11.2 oz/320 gr by Rougie, Perigord France.
Refrigerate before opening can. Serve chilled but not ice cold. Cut-out 1/3 inch slices to display on center of plate or use as spread. Serve with or on French bread or brioche. May also be used for stuffing or as a steak topping “Tournedos Rossini”-style. Ideal for a party of 10.
Ingredients: Light and delicate emulsion with 50% foie gras, duck fat, eggs, and 2% truffles. No Pork.
Shelf stable, sterilized & ready-to-eat.
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Goose Foie Gras Micuit with Truffles 3% - ready to eat wrapped in foil goose liver pate - 10.9 oz/310 gr by Rougie, Perigord France.
Tender tunnel-shaped block of semi-preserved French foie gras from Perigord region.
After opening, warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine.
Ingredients: Goose liver, Truffle 3%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
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Whole Duck Foie Gras - raw liver extra - 1-1.3 lb/454-600 gr by Rougie, Perigord France.
How to thaw out the product:
Take the whole duck foie gras still vacuum packed out of the freezer.
Place it into a kitchen sink full of cold water and leave the tap open to allow the water to renew gently.
It will take 1 hour 30 min. to 2 hours to thaw out the duck foie gras.
After this period the product is ready to use.
Price by each. You are charged based on the actual product weight shipped.
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Block of Goose Foie Gras Micuit with Truffles 3% - ready to eat - 14.75 oz/420 gr by Rougie, Perigord France.
After opening, warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine.
Ingredients: Goose liver, pieces of goose liver 30%, water, truffles 3%, port wine, salt, sugar, pepper, ascorbic acid, sodium nitrate.
Keep under refrigeration between 36°F and 40°F.
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Whole Gooose Foie Gras Micuit in Aspic with Port Wine - ready to eat - 6.34 oz/180 gr by Rougie, Perigord France.
Lift metal lever. Firmly pull plastic seal to release vacuum. Warm-up dessert spoon with hot water. Scoop out spoon-size portions. Display on center of plate. Decorate with aspic. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and delicate taste. Serve with late harvest wine or Port wine.
Ingredients: Goose liver, aspic with Port wine (water, gelatin, Port wine 5%), salt, sugar, pepper, ascorbic acid, sodium nitrate.
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Duck Foie Gras Micuit - ready to eat conserved duck liver pate - 6.34 oz/180 gr by Rougie, Perigord France.
Block of Foie Gras is composed of reconstituted foie gras, pieces of foie gras are worked together and amalgamated to give Foie Gras a smooth and regular consistency.
After opening, warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine.
Ingredients: Duck liver, duck liver pieces 30%, water, salt, armagnac, sugar, pepper, sodium ascorbate, sodium nitrite.
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Block of Duck Foie Gras Micuit with Truffles 3% - ready to eat - 35.2 oz/1 kg by Rougie, Perigord France.
After opening, warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on center of plate. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and taste. Serve with late harvest wine. Serves 20 to 25. Ideal for catering and banquets.
Ingredients: Foie gras: 70% homogenized foie gras with 30% whole foie gras pieces. 3% truffle added in the center.
Semi-cooked, pasteurized & ready-to-eat.
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Whole Duck Foie Gras 'Au Torchon' - 8.8 oz/250 gr by Rougie, Canada.
100% whole foie gras marinated in Port wine and then steam cooked in a cheese cloth to keep as much flavor as possible.
Ingredients: Duck Foie Gras, Porto Wine, salt, sugar, sodium erythorbate, sodium nitrate.
Keep Refrigerated.
Price by each.
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Duck Foie Gras Slices - raw liver - 2-2.3 lb/0.9-1.07 kg by Rougie, Perigord France.
Foies gras are Instant Quick Frozen through a liquid nitrogen tunnel at -55°F within 1 hour after extraction.
Benefits:
Enzymatic decay of liver cells is stopped – cell structure remains intact. Excellent yield, firm texture, little rendered fat. Amazingly consistent quality & taste used by many award winning chefs. Reduces food cost, top quality portions, ideal for catering/banquets.
Cooking frozen:
· sear 1 to 2 mn on each side over medium heat
· rest 2 mn to allow center to thaw
· cook in oven 4 mn at 350°F
Cooking thawed:
· thaw for 15 mn
· sear 2 to 3mn on each side
Ingredients: Sli...
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Duck Foie Gras Micuit in Aspic with Armagnac Brandy - whole liver, ready to eat - 6.34 oz/180 gr by Rougie, Perigord France.
Semi-cooked, pasteurized and ready to serve
Lift metal lever. Firmly pull plastic seal to release vacuum. Warm-up dessert spoon with hot water. Scoop out spoon-size portions. Display on center of plate. Decorate with aspic. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and delicate taste. Serve with late harvest wine or Port wine.
Ingredients: Duck liver, aspic with Armagnac brandy (water, gelatin, Armagnac brandy), salt, sugar, pepper, ascorbic acid, sodium nitrate.
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Duck Foie Gras Micuit - whole, ready to eat - 4.4 oz/125 gr by Rougie, Perigord France.
Semi-cooked, pasteurized and ready to serve.
Lift metal lever. Firmly pull plastic seal to release vacuum. Warm-up spoon with hot water. Serve spoon-size portions on center of plate or directly on bread. Add ground pepper to taste. Serve chilled but not ice cold with or on French bread or brioche. Do not spread on bread to fully enjoy the rich texture and delicate taste. Serve with late harvest wine or Port wine.
Ingredients: Duck liver, salt, armagnac, sugar, pepper, sodium erythorbate, sodium nitrite.
Keep refrigerated.
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Whole Duck Foie Gras - raw liver - 1.1-1.4 lb/499-635 gr by Rougie, Perigord France.
How to thaw out the product:
Take the whole duck foie gras still vacuum packed out of the freezer.
Place it into a kitchen sink full of cold water and leave the tap open to allow the water to renew gently.
It will take 1 hour 30 min. to 2 hours to thaw out the duck foie gras.
After this period the product is ready to use.
Price by each. You are charged based on the actual product weight shipped.
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