Rougie

100% of their ducks are born, raised and prepared naturally with no antibiotic treatment, in France. This enables Rougie guarantee both the origin and quality of their ducks.

The process of rearing and feeding their Mullard ducks is long and meticulous. During the first ten weeks, the ducks are fed a nutritious diet whilst enjoying free rang living. The next phase, known as “pre-gavage”, lasts for two weeks and consists of fixed meal times to help develop the elasticity of the duck’s crop sac. After 12 weeks, the ducks are hand-fed with a locally-grown 100% corn diet lasting 10 to 12 days. This helps develops the weight and fat content of the liver, a key factor for premium Foie Gras. 

Each step of the process is closely regulated. Rougié offers high quality products all year long thanks to their attention to detail and great concern for the welfare of their ducks, focusing on creating a stress-free environment for the animals.

Rougié offers high quality products all year long thanks to their attention to detail and great concern for the welfare of their ducks, focusing on creating a stress-free environment for the animals.

With a commitment to producing the best, their livers are carefully selected and deveined by hand to ensure quality and consistency every time.