This is a richly layered French preparation that combines slow-cooked duck meat with the added depth and silkiness of duck foie gras. The result is a rustic yet refined spread, offering the hearty texture of traditional rillettes alongside a rounder, more luxurious mouthfeel from the foie.
Seasoned with white wine, onions, and warm spices, this rillette develops savory complexity without heaviness. The duck is gently cooked and shredded, then blended with foie gras to create a balanced texture that is neither overly coarse nor overly smooth. It spreads easily and holds well, making it an excellent choice for appetizer service, composed plates, or charcuterie presentations where contrast in texture and richness is key.
Rougié’s foie gras and duck specialties trace their heritage back to 1875 in southwestern France, where the family built its reputation through close collaboration with chefs and a rigorous commitment to quality. Today, Rougié remains a benchmark in professional kitchens, valued for consistency, craftsmanship, and respect for classic French technique.
Ingredients: Duck Meat, Duck Foie Gras, White Wine (Sulphites), Water, Bread Crumbs (Enriched Bleached Wheat Flour (Niacin Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Durum Wheat Flour, Leavening (Sodium Bicarbonate, Sodium Acid Phyrophosphate), Yeast) (Wheat), Salt, Onions, Spices, Sodium Eryhtorbate, Sodium Nitrite.
Nutritional information coming soon
Nutritional information coming soon