Rougié Duck Foie Gras | Whole Duck Foie Gras from Corn-Fed Ducks – French Luxury Delicacy (4.4 oz)

The World’s Finest Foie Gras — Pure, Whole, Uncompromising

Rougié is the undisputed world authority on foie gras — a French institution whose mastery of this most celebrated of delicacies has earned the trust of the world’s greatest chefs and most discerning food lovers for generations. Their Duck Foie Gras is the purest expression of that expertise: made exclusively from corn-fed duck livers, whole and unadorned, delivering the full, unapologetic richness and buttery depth that has made foie gras one of the world’s most coveted luxury ingredients.

This is not a mousse, not a pâté, not a blend. This is whole duck foie gras — the most prized format, the one that chefs reach for when nothing less than perfection will do.

Why Rougié Is in a Class of Its Own

• The World’s Leading Foie Gras Producer — Rougié’s expertise is unmatched, trusted by Michelin-starred chefs worldwide
• Whole Duck Foie Gras — the most prized format, pure and unprocessed
• Corn-Fed Ducks — the traditional French method that produces the richest, most flavorful livers
• Duck vs. Goose — duck foie gras is richer and more intensely flavored than goose, with a deeper, more complex character
• Made in France — authentic French provenance, the gold standard of foie gras
• Versatile Luxury Ingredient — sear, slice, or serve as the centerpiece of any sophisticated dish

Flavor Profile

Intensely rich and buttery with a deep, complex character that is simultaneously luxurious and delicate. The corn-fed duck liver delivers a profound, silky fattiness with a clean, lingering finish — savory, sweet, and utterly irreplaceable. The most indulgent ingredient in the French culinary canon.

Serving Suggestions

• Seared foie gras — slice thick, sear in a very hot dry pan for 30-45 seconds per side, serve on brioche with a fruit compote or Sauternes reduction
• Torchon — cure and roll into a classic torchon, serve chilled with fleur de sel and toasted brioche
• Terrine — the classic French preparation, served with cornichons and crusty bread
• Pasta finishing — a small slice melted into warm pasta with butter for an instant luxury sauce
• Pair with Sauternes, Champagne, Monbazillac, or a rich Burgundy Pinot Noir

Product Details

• Producer: Rougié
• Origin: France
• Weight: 4.4 oz (125g)
• Format: Whole Duck Foie Gras
• Main Ingredient: Corn-Fed Duck Liver
• Vendor: Number One Caviar