Flash Frozen Duck Foie Gras Lobe, Grade A The texture of this fatty duck liver is smooth with a rich, intense and buttery flavor. Foie Gras is an excellent source of essential fatty acids and vitamins. Poly-unsaturated fats, also called oleic acid, play an important role in the prevention of heart disease. Foie Gras poses no health risks whatsoever, rather providing beneficial elements that promote good health. Rougie started in France in 1875, with the opening of a gourmet shop which would soon become an epicurean’s favourite. On the strength of its increasingly wide reputation, the firm led by Léonce Rougié and subsequently by his son, Jean Rougié, gained a truly international stature in the 1950’s. Today, Rougié can be found in 120 countries around the world, available to Chefs and gourmets wherever they go. Rougié breeds Moulard ducks. They produce the highest quality Foie Gras by domesticating the natural ability of waterfowls to gorge and store energy in their livers before embarking on their long journeys. Each step of the growing and hand-feeding process is closely supervised. Rougié offers superior products all year long thanks to their attention to details and great concern for the caretaking of their ducks. Moderation and fostering a stressless environment are the cornerstones of their process. Moulard ducks’ esophagus and crop sac are expandable in order to store food. They regulate the progressive ingestion of each meal. By observing and feeling the crop sac, caretakers determine the ingestion potential of each duck. After 12 weeks of free-range growing, the ducks are individually hand-fed 2 meals a day for 10 to 11 days. The feed is local-grown corn, without hormone or antibiotics allowing Rougie to offer the tastiest and healthiest moulard duck products to high-end restaurants and gourmets. Thawing out the product: Take the whole duck foie gras still vacuum packed out of the freezer. Place it in a kitchen sink full of cold water and leave the tap open to allow the water to flow gently. It will take 1 hour and 30 minutes to 2 hours to thaw out the duck foie gras. After this period the product is ready to use.
