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Rougié Duck Confit 6/8 duck legs 1915 grams (67.5 oz) Rougie»rank: 1678from: Rougie
0ur opinion: :Another specialty of Gascony, confit is a time-honored method of preserving meat by salting it and cooking it slowly in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. The beauty of this duck confit from Rougié is that all the hard work is done for you. All you have to do is to heat it and enjoy! You can ...
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Rougie Block of Goose Foie Gras with Truffles 3% - 5.1 oz»rank: 1020from: Rougie
0ur opinion: :A specialty of Gascony, foie gras is one of the world's great gastronomic delicacies. These fully cooked foie gras have a wonderfully rich flavor and silky smooth texture, and contain the finest liver, seasonings, and port wine. Foie gras needs to be served chilled. Traditionalists enjoy it on toasted bread with a glass of Sauternes, but it's equally good on a baguette with a glass of California red. lf you want to be more inventive, try foie gras ...
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Rougié Block of Goose Foie Gras with Truffles»rank: 1858from: Rougie
0ur opinion: :Foie Gras, a specialty of Gascony, is one of the world's great gastronomic delicacies. This fully cooked duck foie gras with Truffles from Rougie, the leading foie gras producer in France, has a wonderfully rich flavor and silky smooth texture, and contains the finest liver, truffles, seasonings, and port wine. Net Weight: 5.1 oz.
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Rougie Block of Duck Foie Gras (Pate) 7 oz French luxury»rank: 1685from: Rougie
0ur opinion: :Foie gras should be served chilled. Enjoy it on toasted bread with a glass of Sauternes, or on a baguette with a glass of California red.
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Rougie Block of Goose Foie Gras 5.1 oz Rougie, One»rank: 631from: Rougie
0ur opinion: :A specialty of Gascony, foie gras is one of the world's great gastronomic delicacies. These fully cooked foies gras from Rougi�, France's leading foie gras producer, have a wonderfully rich flavor and silky smooth texture, and contain the finest liver, seasonings, and port wine. Foie gras should be served chilled. Enjoy it on toasted bread with a glass of Sauternes, or on a baguette with a glass of California red.
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Rougie Confit of Duck Legs 2 Legs 20.3 oz.»rank: 1980from: Rougie
0ur opinion: :A specialty of Gascony, confit is a time-honored method of preserving meat by salting it and cooking it slowly in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. The beauty of the dish is that all the hard work is done for you. All you have to do is to heat it and enjoy!
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Rougié Duck Confit 2 duck legs 575grams (20.3 oz) Rougie»rank: 2967from: Rougie
0ur opinion: :Another specialty of Gascony, confit is a time-honored method of preserving meat by salting it and cooking it slowly in its own fat. The cooked meat is then packed into a crock or pot and covered with its cooking fat, which acts as a seal and preservative. The beauty of this duck confit from Rougié is that all the hard work is done for you. All you have to do is to heat it and enjoy! You can ...
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Rougie Duck Fat Imported from France»rank: 3092from: Rougie
0ur opinion: :Duck fat from Rougie is better than butter! Nutritionally similar to olive oil, low in saturated fat, with a good combination of poly and monosaturated fats. Use duck fat as a substitute for butter or frying oil and youll notice the enhanced flavors of your dish. Net Weight: 11.28 oz.
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Mousse of Goose Liver with Truffles»rank: 847from: Rougie
0ur opinion: :This is a sumptuously rich goose liver, whipped into a lighter, more spreadable consistency. Black truffles, another rich resource of the 'Perigord' region, provide a delicious, earthy counterpoint to the delicate texture of this mousse. Simply spread on toasts or canapes and serve.
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Rougie Terrine du Periogord with 20% Duck Foie Gras Product of Canada 80 gram 2.80 oz»rank: 3805from: Rougie
0ur opinion: :Made with 2O percent duck foie gras, the terrine also contains pork, duck meat, and duck liver, flavored with port wine. Serve chilled on toast with cornichons or pickled onions. (Because of current restrictions on pork imports from France, this terrine is made by Rougié in Canada.)
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