ROUGIE

Duck foie gras morsels are ideal for searing and preparing original bite-size hors d’œuvres. They may also serve for the preparation of mousses, sauces and other recipes requiring raw foie gras as an ingredient.

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. The secret of our success? ​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.