RougieDuck 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.

yummy....nice rich flavor and its cheaper than at Wally World.

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.

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!

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.

I absolutely love being able to flavor my food with liquid duck flavor goodness.Surprisingly mild flavor.Healthier choice to butter.Liquid at room temperature,meaning less clogged arteries.Can be used as a oil substitute.Hardens to a very soft solid in the fridge.Long shelf life of 3 years.Unique flavor, similar to chicken, more gamy.My cons -This product is that it comes from Canada, that being said, the top didn't "pop off" as intended. It was leaking out, probably from the long transport from Canada, it smelled like machine oil therefore I was concerned my food got contaminated. It was okay, the duck fat does smell a bit on the funny side.I took off a star for flavor not packaging.Other -Fresh duck fat tastes better but extremely expensive and hard to find.

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.

Nice, smooth and tasty! Will buy againThanks,Gilliane