Duck Fat

Keep in the fridge after open for 2/3 month

Duck fat is used to prepare confits, cassoulets, beans, lentils or even omelets and pan-fried potatoes … Duck fat is obtained by melting the fat of fatty ducks which are raised for the production of foie gras. , after being melted, the fat is filtered from its impurities. The resealable glass jar is convenient for using only the portion of duck fat needed in your recipe and allows handling of the jar keeping it clean compared to a metal can.

Nutritional qualities

Duck fat is rich in unsaturated fatty acids and also contains a low proportion of palmitoleic acid. It is, according to some studies, this regular consumption of goose and duck fat in the kitchen that prevents the inhabitants of the South-West of France from cardiovascular diseases. However, like all good things, it should not be abused.
How to use duck fat?
Duck fat is used to cook like with butter or oil. It tolerates high temperature while cooking and does not darken. Better, it gives the dishes a savoury and pleasant taste. When heated, the white fat melts and becomes liquid.
You can use duck fat in simple but delicious recipes:

• With potatoes, in the pan or fried,
• To confine duck (aiguillettes, gizzards, duck breast, duck legs confit …) or even pork (shank …),
• In your dishes based on dried beans or for cooking porcini mushrooms,
• In the manufacture of terrines, pâtés and rillettes.

How to store duck fat?
If the can can be kept for a very long time in a dry and temperate place, even beyond its best before date, the open duck fat must be stored in the refrigerator and must be consumed quickly. You can also freeze the duck fat for later use.
Average nutritional values
For 100g Energy 900 / 3768.12kcal / kJ

• Fat 100g
• Saturated fatty acids 33g
• Carbohydrates 0g
• Sugars 0g
• Protein 0g
• Salt 0g