If you haven’t cooked with duck fat before, you are in for a surprise. I purchased my first jar at Williams and Sonoma for about twice the price and found it was superior than olive oil or butter for sauté or frying. This allows cooking at a higher temperature, which results in crispier food. Give it a try!
What can I say! It's rendered duckfat which adds flavor to many things, potatoes, asparagus, cabbage, rice, brussels sprouts, squash, you name it. You can put this on dirt and it will taste better. This is better than all the other brands I have tried and it keeps forever. It is especially great on scrambled eggs and hash browns!
A couple of the reviewers added that this is a product worth having and that when they started using it, they continued! Well these were very encouraging reviews that convinced me enough to click "buy". However, I wanted to take the time to leave a review stating that this product has added so much depth to my cooking, it's unreal. How did I not try this product before, is beyond me! Since starting the Keto diet, I have been experimenting with different oils and fats and decided to give this a go. I was deciding between tallow, duck fat and chicken fat. I didn't use any before, so I just made a random choice and went with the duck fat. It deepens the flavor, you don't need a huge amount when using it and it can withstand high temperatures so sears meats well without burning. I love it!
My fiancé’s 84 year old grandfather challenged me to make latkes that lived up to his moms. She passed away nearly 30 years ago and he said he hadn’t had a proper one since then. I’d never tasted, let alone made, latkes before and gaffer scouring the internet for literally weeks reading as many recipes as I could I mashed one together. The key was duck fat. I looked all over regular grocery stores and couldn’t find any anywhere. I ordered this last minute and it arrived just on time (literally 3 hours before dinner). They were so good that he said they might even be BETTER than his mom’s. I know to the random person reading this that doesn’t necessarily seem like anything more than a nice compliment, but it’s a BIG compliment. I tried the recipe again with different fat/oil options and none of them came close to holding a candle to Rougie Rendered Duck Fat. 100% recommend.
Use it as the second fry on potatoes as the first fry is with vegetable oil and only half way cooked. After the first fry let it cool before you do the second fry to crisp the outside.
Feature Product
- Provides inimitable flavor and texture to foods
- Use for frying, roasting and sautéing
- Rendered from moulard ducks and filtered for purity
- Product of Canada
Description
This rendered and filtered pure duck fat comes from moulard ducks raised in Québec. A good source of healthy unsaturated fatty acids, it offers ready-to-use convenience when making crispy fried potatoes, richly flavored sautéed vegetables, duck comfit and more.
Great product, just as described. Added great color to roasted meat in place of olive oil without overwhelming the flavor but added slight lush richness when used sparingly. Great for sauté of mushrooms, potatoes, etc as well
This Duck Fat rocks. I used one up already. It really adds so much healthy flavor.
I will never cook without it ever again.
Great product for cooks who want a higher level of flavor.
Duck fat is an extraordinary way to prepare french fries or in my case a smashed potato recipe. The recipe received rave reviews and I give all the credit to the duck fat. Yum!
An excellent product with a variety of uses. I find that it has a richness that produces excellent results over Coconut oil or even some olive oils. I recommend this highly.
This stuff is amazing! Great for oven fries and seasoning beans. Love using it in pan frying. Gives a great flavor to any dish.
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