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
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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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 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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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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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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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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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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Duck Foie Gras Micuit - ready to eat - 2.8 oz/80 gr by Rougie, Perigord France.
Semi-cooked, pasteurized and ready to serve.
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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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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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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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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