Based in the medieval town of Sarlat in the beautiful Perigord region of France, Rougie is the world's #1 producer of foiegras 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.
Quality Foie Gras comes from healthy ducks. The 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 2 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 Pate with Orange and Perigord Duck Rillets. When it comes to Foie Gras and Moulard duck specialties, nobody does it better than Rougié!