This delicacy is made of Moulard duck meat and fat slowly cooked with salt and pepper. Serve cold or hot after removing excess fat. To serve cold, cut and arrange slices on a platter. To serve hot, sauté in a skillet or broil in oven until the skin becomes crisp. Accompany with wild mushrooms, vegetables or potatoes. See our recipes.
Rougié was founded as a gourmet shop in southwestern France in 1875. The expanding business later moved to Sarlat, the capital city of Périgord, France's top gastronomic region. Today Rougié has become a leading producer of foie gras and duck specialties with farms located both in France and Canada.
1,500 grams / 53 oz (4 legs)
Ingredients: 4 Moulard duck legs, duck fat, water, salt, pepper