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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Duck Foie Gras with Armagnac - Fully-cooked - 7 oz/200 gr by Rougie, Canada/France.
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 4 or 5
100% homogenized duck foie gras
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Foie Gras with Armagnac, 2 Slices - Fully-cooked - 2.6 oz/75 gr by Rougie, Canada/France.
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
100% homogenized foie gras. Convenient slice separator to facilitate serving
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Foie Gras with Port Wine, 3% Truffles in Center - Fully-cooked - 7.4 oz/210 gr by Rougie, Canada/France.
Refrigerate before opening can. 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.
Ideal for a party of 4 or 5
100% homogenized foie gras. 3% truffle added in the center.
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Foie Gras with Port Wine - Fully-cooked- 5.1 oz/145 gr by Rougie, Canada/France.
Refrigerate before opening can.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.
Ideal for a party of 3 or 4
100% homogenized foie gras
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Foie Gras with Port Wine - Fully-cooked - 7.4 oz/210 gr by Rougie, Canada/France.
Refrigerate before opening can.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.
Ideal for a party of 4 or 5
100% homogenized foie gras
Fully cooked/Sterilized/Prepared/Ready-to-eat
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Duck Meat Terrine with Confit and Magret - ready to eat - 35.2 oz/1 kg by Rougie, Perigord France.
Ingredients: Duck leg confit (duck leg meat, salt), water, duck gizzard confit (duck gizzards, salt), duck magret (duck breast meat, salt, sodium nitrite), flavorings (potato starch, salt, natural flavor, herbs, powdered leek, spices), vegetable stock (vegetable concentrate: carrots, onion, leek, celery; maltodextrin, salt, glucose syrup, sunflower oil, olive oil, natural flavor), garlic, gelling agents (carrageenan, carob gum), chives, parsley. Contains wheat.
Plastic terrine, easy open.
Shelf life 2 years in Refrigerator: 36°F - 40°F.
Pasteurized, Prepared / Ready-to-eat.
All-duck coarse pâté with chunks of magret...
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Duck Rillettes Micuit 35.2 oz/1 kg by Rougie, Perigord France.
Spread on toasted bread and serve with cornichons. Serve with white or red wine. This terrine serves 15 to 20, ideal for charcuterie platters.
Slowly cooked shredded duck meat confit
Ingredients: Duck meat, white wine, wheat crumbs, water, onions, salt, spices, sodium erythorbate, sodium nitrite.
Semi-cooked/Pasteurized/Prepared /Ready-to-eat
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Duck Stew Terrine Micuit with Pork & Vegetables - 35.2 oz/1 kg by Rougie, Canada/France.
After opening, warm-up blade of knife with hot water. Cut-out 1/2 inch slices. As a first course or on a charcuterie platter: serve cold with a side salad or slightly grilled. As a main course: heat to melt jellified broth, serve over pasta, potatoes or rice. Serve with red wine.
This terrine serves 15 to 20, ideal for catering and banquets.
Ingredients: Prepared duck meat (duck meat, water, salt, sugar, sodium nitrite), water, pork meat, carrots, celery, white wine, flavorings (potato starch, salt, natural flavor, herbs, powdered leek, spices), dijon mustard (water, mustard seed, vinegar, salt, citric acid, potassium disulfite, turmeric), garlic, chives, gelli...
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Mille-Feuille Goose Foie Gras Micuit with Truffles 6% - ready to eat - 14.46 oz/410 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, truffles 6 %, salt, portwine, sugar, pepper, sodium ascorbate, sodium nitrate.
Ready to serve.
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Mille-Feuille Goose Foie Gras Micuit with Truffles 6% - ready to eat - 7 oz/200 gr by Rougie, Perigord France.
Cooking Suggestion: After opening, warm-up blade of knife with hot water. Cut-out 1/3 inch slices. Display on 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.
Refrigerate: 36°F - 40°F
Ingredients: Goose liver, truffles 6 %, salt, portwine, sugar, pepper, sodium ascorbate, sodium nitrate.
Ready to serve.
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Moulard Duck Leg Confit with Duck Fat - 3.3 lb/1.5 kg by Rougie, Canada.
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: 4 duck legs and duck fat, salt.
Serve warm.
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Mousse of Goose Liver with Truffles 2% 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 and 2% truffles.
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.
Ingredients: Goose liver, Pork fat, water, egg, chicken liver, portwine, salt, milk protein hydrolysate, skimmed milk powder, gelatine, pepper, sodium ascorbate, truffles (2% black winter truffles).
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