Rougie has partnered with Canadian chef and restaurateur Martin Picard, of Au Pied de Cochon fame, to create original recipes based on the acclaimed dishes he serves at his famed Montreal restaurant.
The best of Rougie’s duck foie gras livers whipped with eggs, duck fat and seasonings into a smoothly textured mousse, then topped with a jelly made of the best Canadian maple syrup. The combination is sumptuous; the savory, fatty foie gras contrasting with the sweet, earthy maple syrup.
Serve this delicious mousse over toast of a fresh baguette. Instead of spreading, slice it with a warm knife – warm it by running the blade of the knife over warm water, and drying it prior to cutting. Place each slice over a piece of crusty baguette or toast for a hors-d'oeuvre, or serve on a plate along with a salad for a fresh appetizer or a light lunch. Serve with a few twists of black pepper and a drizzle of fleur de sel. Tip: before serving, run the container under warm water for 10 seconds, this will make it easier to unmold.
Rougie is a French company that’s been producing some of the world’s finest foie gas since 1875. They raise their ducks in their own farms in Canada, fed with local-grown corn.