Our high-grade Rougié Moulard Duck Legs are taken from fattened Moulard ducks. After 12 weeks of free-range growing, our ducks are individually hand-fed 2 meals daily for 10 to 11 days. The feed is local-grown corn, without hormones or antibiotics allowing us to offer the tastiest and healthiest moulard duck products to high-end restaurants.
Rougié started in France in 1875, with the opening of a gourmet shop which would soon become an epicurean’s favourite. On the strength of its increasingly wide reputation, the firm led by Léonce Rougié and subsequently by his son, Jean Rougié, gained a truly international stature in the 1950s. Today, Rougié can be found in 120 countries around the world, available to chefs and gourmets wherever they go.
Limited supplies weekly.
Recipes:
How To Prepare Braised French Duck Leg With Aromatic Vegetables?
How To Prepare Chinese-Style Braised Duck Legs With Crispy Potatoes?
How To Prepare Easy-Baked Confit Duck Leg?
Meat and Wine Pairing?
How to thaw meat and seafood safely?
Our butchers cut to order as accurately as possible but there may be a +/-10% variance. Our products are snap-frozen to maintain their texture and flavour and for ease of transport across Hong Kong.
When Butchering from the Primal Cut the individual steaks may vary in size and thickness to meet the weight specification. Weight rounded to the nearest 20 grams.
Images are indicatives only. Storage recommendation: Chilled 0-4℃, Frozen -20℃.
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