Rougie Duck Fat, 11.28 oz

Made me a believer in cooking with duck fat. Has nice mild flavor that compliments rather than conflicts, cooks eggs nice and fluffy in the way other fats and oils don't, a quality product.

I've started cooking with duck fat, as chicken fat is hard to get due to the poultry farm fires that they've been starting this last year.It improved my cooking overall.You have to try this on french fried potatoes. Cut Russets 1/2 in square the full length of the potatoe. Par boil them for 4-5 minutes. Dry them out and then fry them turning at a golden color. Salt liberally and then get a sharp knife to defend them from all the two legged animals that try to steal them. They are amazing. I served mine with a pan fried steak; cooked medium rare and then cut into cubes. Sauteed some Hericot vert in olive oil and garlic. I still get calls for that meal quite often.Cheers.

The product arrived perfectly sealed and brand new. I have it cued up for an upcoming meal and am looking forward to having it add that sensational rich flavor.

Lard has been around from the day of creation. Only in the last 40 or so years has lard become demonized by corporate politicians trying to fool the public into thinking something natural is bad. On the contrary, lard is more healthy for the human body since it is recognized in the digestive system. Unlike hydrogenated vegetable oils that the body considers foreign. Recently science has proven that natural lard contributes to health. Natural fats are necessary for elasticity of arteries and converting proteins into energy. The WWII generation are among some of the healthiest people living into their 90's. So don't believe the lies of the agenda driven drones.As for taste and saturation...well lard not only contributes to deliciousness of foods, it also seals in the juices and does not soak into the food like vegetable oil. You will consume more fat and unhealthy fat I might add when cooking or frying in vegetable oil than lard any day. And vegetable oils add an oily messy taste to foods, not good. Look up how vegetable oils are made. They're processed with chemicals, because these oils are not extracted like by pressing olives for example (another healthy fat). But Canola oil is not. Canola does not even exist as a vegetable. It is actually rapeseed, an industrial oil use for machinery containing toxic uric acid that is chemically removed so they say... Well the key words, toxic and chemicals should speak volumes.So do the research and re-discover natural healthy lard. And check out footage of years past to see that people in general were thinner while lard was a staple than today with the lies about natural fats.

I think this duck fat is just fabulous! A quality product that has richness and flavor that produces chef like dishes. It is so worth it. I got a Julia Child's Cookbook for a gift and she said that she would bring a jar of duck fat with her as part of her travel essentials! Along with the lipsticks! Never know when or what you might have to cook with flare! Just so amazingly delicious in many dishes!

My potato dish was super tasty. This is a bit pricey, though.

high quality, excellent flavor!

Duck fat is an underappreciated cooking fat. Most people tend to shy away from animal fats when cooking, but due to a good balance of Omega-3 and Omega-6 fatty acids and a low glycemic load, duck fat is surprisingly not bad for you. When compared to other cooking oils like peanut or canola oils, duck fat is a much healthier option. You can use it for every day cooking - just as you would use butter or any other oil. An added bonus is the uniquely savory but not at all overpowering flavor that this adds to any dish. The fat is surprisingly stable and will last you a good 6 months or more in the refrigerator, plus as an added perk, you can drain it off from whatever you were cooking and reuse it! If you do plan to reuse it though, I recommend straining it through cheesecloth first to remove any particles of meat or other foods. That will help the fat keep longer and prevent it from going rancid. I keep a jar of it around for cooking at all times, and it's my go-to when I need a low simmer or sautee, and especially for a long roast.My favorite application for duck fat is confit, and having an extra few ounces of this lying around is immensely helpful to fill out the dish and ensure that whatever you're cooking is completely submerged for optimal cooking. While some may be put off by the price, remember you can reuse it, and it's much healthier than a lot of cooking oils.