Based in the medieval town of Sarlat in the
beautiful Perigord region of France, Rougie is the world's #1 producer of foie gras
and Moulard duck specialties. The company was established in 1875. Led by
Léonce Rougié and subsequently by his son, Jean Rougié, Rougié gained a international acclaim in
the 1950’s. Today, Rougié can be found in 120 countries around the world,
available to chefs and gourmets wherever they go.
company claims that the secret to their success is a passionate team and a
whole lot of pampered ducks. During the first ten weeks, the ducks have
permanent access to nutritious feed and water, to favor optimal growth. This is
followed by two weeks of the “pre-gavage” phase, which consists of fixed meal
times to help develop the elasticity of the crop sac. During the final phase lasting
10 to 12 days, the ducks are hand fed twice a day with a 100% corn diet to
develop the weight and fat content of the liver, a key factor for high quality
foie gras. Stress levels of the ducks are strictly monitored so they are never
stressed or uncomfortable.
Rougié’s philosophy is based on sustainable
family farming, innovation, and a great passion for details shared by its team. The company’s caretaking
standards promise a sustainable future. Today, operations take place in Canada
where the ducks are humanely raised and processed in USDA-approved plants
following the strictest HACCP standards.
Rougié’s products range from the delectable,
smooth Duck Foie Gras with Armagnac and the Mousse of Foie Gras with Truffles,
to the unique tasting Duck and Pork Paté with Orange and Perigord Duck Rillettes.
When it comes to Foie Gras and Moulard duck
specialties, nobody does it better than Rougié!