Features:

  • 1 x 320 g jar (11.28 oz)
  • Rendered and filtered pure duck fat from Moulard ducks raised in Quebec, Canada
  • Rougie ducks are raised free-range without hormones or antibiotics and fed only Quebec grown corn
  • Incredibly flavourful with a rich, silky mouth feel that transforms whatever it touches
  • Create perfect roasted potatoes, flavour-packed seared meats, or gourmet sauteed vegetables
Culinary Gold!

As a gourmet cook, I've been using quite a lot of duck fat of various types for years due to its importance in French cuisine, which forms the basis of my cooking. The pictures I've included are of my Boeuf Bourguignon [Beef Stewed In Burgundy Wine] and a Salade de Canard a la Californie [Californian Duck Salad] with sliced, sauteed duck and guacamole on a bed of mixed field greens with diced Roma tomatoes. Duck fat ensured the success of each dish; I'd never cook without it. It is truly the King of All Cooking Fats. I have used many different brands of duck fat, and I think that Rougie Duck Fat is the best brand I have ever used & the only one that's so good, I can't tell it from duck fat that I have rendered myself. I always keep a jar or two on hand because I cook everything from scratch, since I think all that processed food is very unhealthy, in part because it almost always contains vegetable oils & added sugar. When I cook, I know exactly what's in the food & where it came from, so I can make sure that it's healthy, and duck fat is very healthy and tasty. Finally, something healthy that wouldn't taste better if you just ate the box it came in instead! Rougie Duck Fat is the culinary gold that will make a good cook out of you.

Exquisite flavor & high smoke point

GOOD duck fat with exquisite flavor and high smoke point. This is like a lighter fat, unlike the texture of beef tallow... so I like this a little better than other fats, including pork lard. It melts faster too. The only thing is that the lid does NOT come sealed at all, so I had to return it back to Amazon once. When I ordered it again, it came unsealed just like the first time! Since I could not find duck fat in my local area, I went ahead and kept it. I wish Amazon would seal the lid so that it does not arrive like someone had already opened it before. BTW, I used to purchase this when it was on prime, so I hope it goes back to that again.

Duck Fat -- it's what for dinner

My husband makes the most amazing duck fat steak fries. I drool thinking about them, and this Rougie product is his favorite go to when we must get our "fix." I've seen others say there's no flavor in the duck fat, but duck fat doesn't have flavor. YOU add the flavor. Yes, you need to add salt and pepper and garlic or whatever suits your fancy. The idea of cooking with duck fat is the crispiness, the golden brown goodness that duck fat gives the dish.

All natural and delicious!

I did manage to find it locally, (at a higher price) but I wanted to cook with it that weekend. A lot of reviews already cover the health benefits of duck fat vs other fats, but I just want to tell you that if you've never tried cooking with duck or goose fat, your missing out. Unlike pig lard which can be hard at 50 degrees, duck fat remains soft. When it melts, it has almost a velvety softness. Try it when making an omlet instead of butter- its outrageous. I use it in place of butter or crisco for baking, which makes it great for great for those who are allergic to dairy and soy. It will still make flakey pastry, but not quite the same as lard. Fat is where the flavor is, and how the flavor is carried through to your taste buds. It also provides a richness that you can't obtain otherwise. Stop eating processed hydroginated products

Good replacement for butter when making turkey, keeping it moist and crisping skin

I purchased this to use in our thanksgiving turkey, replacing the butter I usually use all over the bird and under the breast skin. Where my butter rub would always melt off the bird and into the pan, duck fat stayed in place and provided a nice brown, crispy skin and very moist breast meat. This is what I will be using from now on.

SOOOO Tasty !

Saw a travel cooking show from Paris France and in one of the episodes, they were cooking the best chicken in Paris. Along with the duck fat, they used goose fat , with a little salt .Then roasted for 40 minutes. Looked so tasty, figured I'd try it. Well, I first tried it on my favorite- Cornish hen's. I rubbed the hen with the duck fat, a little lemon salt and baked at 375 for 45 minutes. OHHH My Gosh! this was so tasty. I use to butter the hens, but the duck fat really kicks off the flavor. I couldn't find the goose fat around my area, so ordered off Amazon. It's a little pricey, but figured I'd give it a try. Next, I'll use it on chicken, along with the goose fat once I receive it. So tasty, you won't want to cook it any other way. No more butter basting for me.

An essential for gourmet and paleo cooking

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.

Yum......

Just started using this after purchasing an on line cooking class which recommended it. Slice small potatoes into wedges, add a small amount of the duck fat, some salt, pepper and rosemary and stir. Bake in the oven at 425 to brown and then 350 to cook for about 45 minutes total and you will be going back for more. Suggestion, purchase the bacon fat ceramic strainer/saver and save the leftover duck fat as you would bacon fat. The duck fat isn't cheap and there is no reason to throw it away unless it is heavily flavored by something else. Otherwise, like bacon fat it makes a great non-stick coating for eggs or whatever with no more calories or fat than any butter or oil and tastes a whole lot better!!!!

Perfect for Sous Vide

Perfect for Sous Vide. I use this with poultry and steak when I'm cooking sous vide, which I do 2-3 times a week. I also keep refined chicken fat and Gee in my fridge for chicken and vegetables. Duck fat just ups the Umami in cooking tremendously. I make a beef soup in which i sear chuck steak in a little duck fat, then add a bone marrow broth, it's wonderful. This is something you need to keep on hand, i refrigerate it after opening.

Darn Good Stuff.

My jar lasted about six months. A little goes a long way. I use about 1-2 teaspoon while pan seering veggies as my most common use and have not tried it in baking. Lends great flavor, doesn't smoke or scorch. I tried Rougie Duck fat vs. Pig Leaf Lard vs. Beef Tallow. The Rougie Duck Fat won hands down. Good tasting, easy to use.

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