CHARLIE’S BURGERS WINE PROGRAM

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Fois Gras

Rougie Foie Gras & Fine Duck

PREFERRED BY CHEFS ACROSS THE WORLD

Founded in 1875 in the medieval town of Sarlat located in the Périgord region of France, Rougié gained international stature in the 1950’s and became an emblem of French Gastronomy. Today, Rougié is the world’s #1 producer of gourmet foie gras and Moulard duck specialties.

Rougié inspires the most demanding chefs and is an active partner of award-winning restaurants around the world. It brings innovative culinary solutions to consistently outstanding duck delicacies.

FOIE GRAS 101

There are different ways to enjoy foie gras:

  • Whole foie gras: recipe made from one or several lobes of foie gras, delicately prepared and seasoned. "Torchon style" is made of whole duck foie gras.
  • Mousse of foie gras: recipe made from an emulsion of various finely seasoned foie gras (50%) mixed with binders and seasonings. Available ''ficelle'' style, it can be sliced for canapés or melted into a sauce base. This creamy spread is often complemented with flavours such as truffle.
  • Pâté: is the slow cooking of meat in a mold. Foie gras pâté is often combined with additional ingredients that range from pheasant to black pepper to brandy.

DUCK CONFIT 101

Confit is a preserving cooking method in which duck meat is salted and cooked in its own fat for a long time at a low temperature. It results in extremely tender meat with an incredible flavor. This fully cooked duck leg confit simply needs to be heated slowly in a pan skin up for 5-7 mins then broiled skin UP for 3-5 minutes in oven until the skin achieve a golden crisp skin. This is the CB teams go to french bistro dinner at home; serve with a frisée salad with a Dijon mustard and shallot dressing and duck fat fries!

How to serve foie gras:

Foie gras is an exceptional dish that needs to be served in the best conditions.

  • 1/ Temperature: Refrigerate 30 minutes before opening. To release all its subtle aromas and delicate flavours, foie gras can’t be served too cold.
  • 2/ Opening: Remove both sides and gently slide out by applying pressure on one end.
  • 3/ Slicing: To preserve its fine texture, slice at the last minute with a non-serrated knife warmed under running water.
  • 4/ Dressing: Serve on cold plates or spread on toasted bread or brioche. Add fleur de sel or Malden salt and ground black pepper to taste.