A product inspiring creativity and inventiveness, raw Foie Gras inspires the chefs of the most prestigious restaurants. It is a noble and sought-after material, which it is not so difficult to appropriate to cook it in a thousand ways: terrine, pan-fried, in dishcloth, in pie, with products of the sea … Give carte blanche to your creativity with the Raw Foies Gras of the Rougié brand.
Depending on your desires or recipes, the Rougié range offers raw livers that have been deveined or not, presented in lobes or cutlets. Choosing a high quality raw foie gras is essential for it to cook without excessive melt. When looking to cook a raw Foie Gras, you must also pay attention to its freshness. Rougié’s freezing technique guarantees you raw Foie Gras with organoleptic quality and processability comparable to fresh liver.
Shelf Life:see date on package. 2-4 days once refrigerated
Recipes: Visit Rougie’s website for many savoury recipes with photographs.
Founded in 1875, and located in the medieval town of Sarlat in the southwest of France, Rougie is the specialist of Foie Gras. Ducks are fed 100% with grain (no animal flours, no fats). Full tracing of the production is one the of the key elements in Rougie’s quality.
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