ROUGIÉ Foie Gras & Fine Duck

CB Wine Programs


Founded in 1875 in the medieval town of Sarlat located in the Périgord region of France, Rougié gained international stature in the 1950’s and became an emblem of French Gastronomy. Today, Rougié is the world’s #1 producer of gourmet foie gras and Moulard duck specialties.

Rougié inspires the most demanding chefs and is an active partner of award-winning restaurants around the world. It brings innovative culinary solutions to consistently outstanding duck delicacies.


Foie gras is an excellent source of essential fatty acids and vitamins. Poly-unsaturated fats (oleic acid), play an important role in the prevention of heart disease.

There are different ways to enjoy foie gras:

  • Whole foie gras: recipe made from one or several lobes of foie gras, delicately prepared and seasoned. "Torchon style" is made of whole duck foie gras.
  • Mousse of foie gras: recipe made from an emulsion of various finely seasoned foie gras (50%) mixed with binders and seasonings. Available ''ficelle'' style, it can be sliced for canapés or melted into a sauce base. This creamy spread is often complemented with flavours such as truffle.
  • Pâté: is the slow cooking of meat in a mold. Foie gras pâté is often combined with additional ingredients that range from pheasant to black pepper to brandy.


The traditional recipe of Duck Confit originates from Gascony, in Southern France. Confit is a preserving cooking method in which duck meat is salted and cooked in its own fat for a long time at a low temperature. It results in extremely tender meat with an incredible flavor. This fully cooked duck leg confit simply needs to be heated slowly in a pan skin up for 5-7 mins then broiled skin UP for 3-5 minutes in oven until the skin achieve a golden crisp skin. This is the CB teams go to french bistro dinner at home; serve with a frisée salad with a Dijon mustard and shallot dressing and duck fat fries!

How to serve foie gras:

Foie gras is an exceptional dish that needs to be served in the best conditions.

  • 1/ Temperature: Refrigerate 30 minutes before opening. To release all its subtle aromas and delicate flavours, foie gras can’t be served too cold.
  • 2/ Opening: Remove both sides and gently slide out by applying pressure on one end.
  • 3/ Slicing: To preserve its fine texture, foie gras must be delicately sliced at the last minute with a non-serrated knife warmed under running water.
  • 4/ Dressing: Serve on very cold plates or spread on toasted bread or brioche. Add fleur de sel or Malden salt and ground black pepper to taste.
Moulard Duck Leg Confit With Duck Fat
1.5 Kg (4 Legs/can + Duck Fat)
Mousse Of Duck Foie Gras With Truffles 320g
Mousse Of Duck Foie Gras 320g
Duck Foie Gras With Truffles 90g
Duck Foie Gras 90g
Duck & Pork Paté With 20% Foie Gras
Duck And Pork Paté With Orange
Duck Rillettes

GB disclaimer: GB does not sell beverage alcohol, but rather, arranges for customers to purchase wines/spirits from LCBO. Prices include LCBO sale price (price in bracket), LCBO mark-up, Federal & Provincial charges and agency fee. Total HST & BD is calculated separately. Any defective bottles should be returned to GB office within 3 months of purchase. No returns on wine, any exceptions will be charged a restocking fee. CB is a division of GB. All wine deliveries must be signed by someone 19 years of age or older.

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