Rougie Rillettes with Duck Foie Gras – (Au Pied de Cochon)



This original recipe is the result of the collaboration between Chef Martin Picard of the restaurant Au Pied de Cochon and Rougié, its producer. It combines nuggets from the best foie gras with pulled meat from the same ducks, for a melting texture and an inimitable flavour. Ready-to-eat, this small size is ideal for serving twenty slices on toast or as a starter.

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