Rougié is the world’s #1 producer of foie gras and moulard duck specialties. Similar to duck fat, it has a much higher smoke point than butter and many other oils, which means it can be heated to higher temperatures without creating smoke and affecting the flavour of the fat. It is brilliant for sauteing, roasting, frying or searing almost anything. The more you use it, the more you will appreciate the rich complexity and flavour it brings to your dishes.

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