Rougié Duck Fat
One of the most elegant, flavorful, and gourmet fats for cooking, a staple in a chef's kitchen. It can also be used to cook anything from simple to fancy dishes at home.
Trade your cooking oil or butter with this pure fat from ducks, healthier, too. It has a rich silky smooth texture with subtle taste that makes the dishes taste better. Good source of unsaturated fatty acids and contains more monounsaturated and polyunsaturated fat than butter. Monounsaturated fats may help support healthy cholesterol levels.
Perfect for making duck confit, tender juicy rillettes, or added to gourmet sautées of vegetables to add rich flavor. Give those roasted potatoes an extra yum and those seared meats a boost in flavor. Make the crispy fried potatoes golden and add fragance to your rice, veggies, and meat dishes.
How to Use Duck Fat:
- Use as you would a cooking oil, butter, or olive oil.
- Rub with poultry meat for roasting.
- Sear any meat, fish, or shrimps
- Sautée with vegetables, potatoes, garlics, or onions
Ingredient: Duck fat, salt
Shelf life: 12 months
Storage: keep refrigerated upon opening.
Egg-Duck Breasts Toasts
1 pack Duck breast
1 Parisien loaf
6 tbsp Rougie duck fat
Salt and pepper
Cut the loaf into slices and toast in an oven toaster.
Beat the eggs and cut duck breasts into thin slices.
Heat half of the duck fat in a pan.
Cook the scrambled eggs in the pan gently until texture becomes soft and supple.
Season with salt and pepper. Remove from heat.
On the same pan, add the remaining duck fat and fry duck breast slices until golden brown.
Divide the eggs and place on each slice of Parisien loaf.
Sprinkle with paprika then layer with the thin slices of duck breasts.
Serve and enjoy!