ROUGIE

Availability: In stock

Product Name Price Qty
Duck and pork pate with orange .jar 2.8oz
Duck and pork pate with orange .jar 2.8oz
$4.55
Duck foie gras torchon style 8.8 oz
Duck foie gras torchon style 8.8 oz
$70.00
Duck foie gras torchon style 17.6 oz
Duck foie gras torchon style 17.6 oz
$135.00
Duck stew terrine 35.2oz
Rougie Duck Stew Terrine with Pork & Vegetables, Micuit 35.2 oz.
$24.95
Rillettes of duck 35.2 oz
Rillettes of duck 35.2 oz
$42.50
Frozen Moulard duck leggs x 6 approx 5 lb
Frozen Moulard duck leggs x 6 approx 5 lb
$47.55
4 x Moulard duck leg confit in can 24 oz duckfat
4 x Moulard duck leg confit in can 24 oz duckfat
$35.95

Out of stock

Confit of duck leg , single 6.7 oz
Confit of duck leg , single 6.7 oz
$9.95

Out of stock

Rougie Confit of Duck with Fat, Legs 67.5 oz.
Duck Legs 6-8 pcs
$44.95

Out of stock

Confit of 6 x duck legs vacuum pack 2.42 lb
Confit of 6 x duck legs vacuum pack 2.42 lb
$44.95
Smoked duck prosciutto Whole 8/10oz
Smoked duck prosciutto Whole 8/10oz
$29.95

Quick Overview

ROUGIE

ROUGIE

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Details

Rougié was founded as a gourmet shop in 1875 by Léonce Rougié in Cahors. The expanding business later moved to Sarlat, the capital of Périgord, France’s top gastronomic region. During the 1950’s, Jean Rougié, Léonce’s son, started travelling the world to supply royal families, gastronomic restaurants and leading hotels. Today, Rougié can be found in 120 countries around the world, available to Chefs and gourmets wherever they go. Ducks are farmed in France, Bulgaria, Canada and China. Rougié is part of the Euralis Gastronomie group, the world's number one foie gras producer. Other brands include Palmex, Bizac and Montfort. In 2007, Rougié opened The School of Foie Gras in Pau (France) where foie gras seminars and master classes are taught by celebrity Chefs, Michelin-starred chefs and Bocuse d’Or nominees.Foie Gras was discovered 5,000 years ago as wild geese migrated for the winter from Scandinavia to the marshes of the Nile Delta Amazed by the size and taste of the liver of the geese, the Egyptians learned that these animals produced “foie gras” by stocking fat in their liver, giving them the necessary fuel for their long flight. So this is how the secret of Foie Gras came to be known.

Additional Information

KOSHER No
Organic No
Gluten free No

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