Foie Gras, Rougié – France

ROUGIÉ DUCK FOIE GRAS #1

Grade #1 raw foie gras lobes allow you to successfully prepare any foie gras recipe. This beautiful golden foie gras is hand selected according to its texture (firm to semi-firm) and appearance. It is ideal for searing.

ROUGIÉ DUCK FOIE GRAS #2

The texture and appearance of Grade #2 foie gras lobes is less consistent than Grade #1, while offering the same flavour profile. It is recommended for the preparation of terrines and torchons.

ROUGIÉ DUCK FOIE GRAS DEVEINED AND SUPERFROZEN

This foie gras is deveined immediately after harvest: it is ready to process into terrines and torchons. Rougié’s superfreezing technology guarantees optimal freshness.

Two ROUGIÉ IQF FOIE GRAS SLICES

These slices are cut by hand from the best foie gras lobes. They are easy to prepare still frozen: 2 minutes each side over medium heat; add salt and pepper to taste. Bon appétit !

ROUGIÉ IQF DUCK FOIE GRAS SLICES 30 x 1oz ‘MINI’

These slices are cut by hand from the best foie gras lobes and individually quick frozen immediately after harvest. This format is ideal for sliders, hors d’oeuvres, tapas and salads. With the convenient resealable pouch, slices may be removed from freezer as need for ultimate portion control.

ROUGIÉ IQF DUCK FOIE GRAS SLICES 20 x 1 3/4 oz.

These slices are cut by hand from the best foie gras lobes and individually quick frozen immediately after harvest. This format is ideal for appetizers with optimal portion cost-control. With the convenient resealable pouch, slices may be removed from freezer as need for ultimate portion control.

ROUGIÉ IQF DUCK FOIE GRAS SLICES 14 x 2.5oz « PRESTIGE »

These slices are cut by hand from the best foie gras lobes and individually quick frozen immediately after harvest. This format is ideal for prestigious appetizers. With the convenient resealable pouch, slices may be removed from freezer as need for ultimate portion control.

ROUGIÉ DUCK FOIE GRAS DE MORSELS IQF

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.

Foie Gras, Rougié – FranceAdam Badaoui