The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
Cooking with duck fat is kitchen alchemy at its tastiest. With a silky mouth feel, propensity for deep browning and delicate savory flavor, duck fat seems to spin anything it touches into culinary gold – from potatoes to poultry to popcorn. It’s an incredibly versatile fat, having a high smoke point, long-term freezability and unlike butter or olive oil, can be reused. And you can use duck fat without guilt. It’s low in saturated fat (20% less than butter) and high in unsaturated fat, making it one of healthiest animal fats you can eat. It’s the cooking fat of choice in Southwest France where the incidence of heart disease is about half that of the rest of France, already less than half that of the United States.
Storage & UseWhen kept cold, duck fat stays “softly” solidified, much like vegetable shortening or lard, and can be scooped out as needed. It can be kept tightly covered in the refrigerator for 6 months but if you’re going for long-term storage we recommend the freezer. Duck fat freezes beautifully and when stored in an airtight container, can be kept indefinitely. For the ultimate convenience, before storing, gently melt the fat and pour into ice cube trays before freezing. Once frozen solid, move the cubes to a heavy-duty freezer bag or tub and use the small portions as needed. Another benefit to using duck fat is its ability to be “recycled”. After using a large quantity of fat, let it cool slightly then strain through butter muslin or a fine sieve into a clean container for later use.
Use duck fat as you would any other lipid. It can be used directly from a solid, soft or liquid state. As a good rule of thumb when replacing other fats in recipes, use duck fat in the same manner as the fat you’re replacing. For example, in place of a cold pat of butter, use a cold scoop of duck fat. For a drizzle of oil, use a drizzle of slightly warmed duck fat, and so on. When using duck fat for deep-frying, gently melt the solid fat over medium-high heat until completely liquefied then raise the temperature to high to bring it up to proper frying temp.
Just a Few Ideas for Cooking with Duck Fat
Buy D’Artagnan Duck Fat
Additional Recipe Suggestions using D’Artagnan Duck Fat…Cassoulet D'ArtagnanDuck Fat and Orange SaladPotatoes Crisped in Duck FatDuck-Fat-Roasted Autumn VegetablesDuck Rillette on Brioche with Peach-Jalapeño Chutney