This recipe with duck foie gras is a great ready-to-serve preparation. In a small format, made with truffles, this product is ideal for serving on toasts or as a center-of-the-plate appetizer.
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.
Rougié’s farms bring the highest quality foie gras and moulard duck specialties to American Chefs.Rougié’s philosophy is based on the highest animal welfare standards, artisanal farming and a great passion for details shared by its team.
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