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.

high quality, excellent flavor!

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.

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!

Second time I purchased this product!Adds great flavor to soups and stews!