Rougie Duck Fat, 11.28 oz

4.6 4.6 out of 5 stars | 1,544 ratings

Price: 19.45

Last update: 12-20-2024


About this item

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

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Rougie Duck Fat, 11.28 oz

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Top reviews from the United States

  • Chuck
    5.0 out of 5 stars Magnificent
    Reviewed in the United States on December 4, 2024
    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.
  • K. Lewis
    5.0 out of 5 stars Can't Wait to Use It
    Reviewed in the United States on December 1, 2024
    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.
  • james p.
    5.0 out of 5 stars good stuff
    Reviewed in the United States on November 12, 2024
    high quality, excellent flavor!
  • Modern Paleo
    5.0 out of 5 stars An essential for gourmet and paleo cooking
    Reviewed in the United States on March 11, 2013
    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.
  • Pamela Marshall
    4.0 out of 5 stars Makes great potatoes!
    Reviewed in the United States on April 8, 2024
    My potato dish was super tasty. This is a bit pricey, though.
  • Gil
    5.0 out of 5 stars Great duck fat
    Reviewed in the United States on November 12, 2024
    Nice, smooth and tasty! Will buy again
    Thanks,
    Gilliane
  • liz
    5.0 out of 5 stars excellent product
    Reviewed in the United States on October 13, 2024
    Second time I purchased this product!
    Adds great flavor to soups and stews!
  • marcuscassius
    5.0 out of 5 stars Not sure why the price is high. The product is good though.
    Reviewed in the United States on November 8, 2023
    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.

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