Download recipes from Rougié’s consultant Chefs:
Foie gras with vegetables by Daniel Chambon*
Pan-seared duck foie gras by Daniel Chambon*
Foie gras and 3 bell peppers on a thin crust by Daniel Chambon*
Scallop sashimi with foie gras cubes by Daniel Chambon*
Caramelized duck foie gras ravioli by Roland Debuyst (1997 Silver Bocuse)
Duck confit in fillo pastry by Jean-Paul Chevré
Skewer of magret and foie gras by Franck Putelat*
Filet mignon with foie gras by Michel Roth*
Seared goose foie gras with apricots by Patrick Jaros (Bronze Bocuse 1995)
Seared duck foie gras with red berry sauce by Jean-Paul Chevré
Seared duck foie gras with prawns by Jean-Paul Chevré
Grilled duck foie gras by Jean-Paul Chevré
Carpaccio of duck magret by Daniel Chambon*
Duck baby-tournedos with foie gras by Jean-Paul Chevré
Duck foie gras with quince by Koldo Rodero*
Duck foie gras with white fruit and eucalyptus by Koldo Rodero*
Duck foie gras nitro-parfait by Koldo Rodero*
Tapa of duck magret by Jean-Paul Chevré
Tatin of duck foie gras by Jean-Paul Chevré
RECOMMENDED BY AWARD WINNING CHEFS AROUND THE GLOBE
