Secret d'Eleveurs Duck Fat 320g

Duck Fat

There's a reason duck fat has been a favourite in French kitchens for generations. Secret d'Eleveurs Duck Fat 320g is a traditional French cooking fat with a rich, savoury flavour that makes everything from crispy roast potatoes to slow-cooked casseroles taste that little bit more special.

Carefully filtered for purity, this French duck fat has a smooth consistency that melts easily when heated, making it a wonderful alternative to butter or cooking oil. Its ability to withstand relatively high cooking temperatures makes it particularly useful for roasting, frying and sautéing, helping vegetables develop beautifully golden, crisp edges while keeping their centres tender.

Duck fat is especially popular in the cooking of Southwest France, where it's used in traditional dishes such as duck confit, cassoulet and pommes sarladaises. Beyond these French classics, try using it to roast Maris Piper potatoes, fry mushrooms with garlic and thyme, or soften onions and root vegetables before making a hearty winter soup.

Key Features:

• 320g jar of Secret d'Eleveurs Duck Fat.
• Made from 100% duck fat.
• Carefully filtered for purity.
• Traditional product of French culinary heritage.
• Produced by Secret d'Eleveurs, part of the Arterris group.
• Associated with the cooking traditions of Southwest France.
• Contains no additional ingredients.

Recipe Inspiration:

• Crispy Duck Fat Roast Potatoes: Parboil Maris Piper potatoes, rough up their edges and roast in hot duck fat with rosemary and sea salt until beautifully golden and crisp.
• French Pommes Sarladaises: Fry thinly sliced potatoes in duck fat with garlic and parsley until tender inside and golden around the edges for a classic dish from Southwest France.
• Duck Fat Roasted Brussels Sprouts: Toss halved Brussels sprouts with melted duck fat, sea salt and black pepper, then roast until caramelised and finish with a splash of balsamic vinegar.
• Duck Fat & Wild Mushroom Toasts: Sauté chestnut and wild mushrooms in duck fat with garlic and thyme, then spoon over toasted sourdough and finish with fresh parsley.

What makes duck fat particularly effective for roasting potatoes?

Duck fat coats potatoes evenly and transfers heat efficiently, helping create a crisp, golden exterior. For the best results, use floury potatoes such as Maris Piper or King Edward, parboil them first and allow excess moisture to evaporate. Gently shaking the potatoes before roasting creates rough edges that become particularly crunchy in the oven.

What is the difference between duck fat and goose fat in cooking?

Both are traditional French cooking fats with similar culinary uses, particularly for roasting and slow cooking. Duck fat generally has a slightly more pronounced savoury flavour, while goose fat is often considered a little milder. The difference is subtle, and both can produce excellent roast potatoes, although duck fat is particularly associated with the cooking of Southwest France.

Why is duck fat traditionally used for confit?

Confit is a traditional French cooking technique in which meat, particularly duck legs, is slowly cooked while submerged in fat at a relatively low temperature. The fat surrounds the meat and provides gentle, even heat, allowing tougher connective tissues to soften without the surface drying out. The result is tender meat that can be finished in a hot pan or oven to crisp the skin.

Ingredients:

Duck fat.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.