This is a classic French preparation that showcases duck foie gras in its purest, most traditional form. Prepared using the torchon method, the foie gras is gently seasoned and slowly cooked to preserve its natural structure, resulting in a dense yet supple texture with clean, concentrated flavor.
Lightly seasoned with salt, sugar, and Porto wine, this torchon-style foie gras offers balanced richness with subtle warmth and depth from the wine. Its firm, sliceable consistency makes it ideal for elegant presentation, whether served as a composed first course, plated appetizer, or centerpiece for refined entertaining. The restrained seasoning allows the quality of the foie gras to remain the focal point, delivering a smooth, lingering finish.
Rougié’s foie gras heritage dates back to 1875 in southwestern France, where the family built its reputation through close collaboration with chefs and a steadfast commitment to classic technique. Today, Rougié torchon foie gras remains a benchmark in professional kitchens, valued for its precision, craftsmanship, and respect for traditional French preparations.
Ingredients: Duck Foie Gras, Porto Wine, salt, sugar, sodium erythorbate, sodium nitrate.
Nutritional information coming soon
Nutritional information coming soon