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, garlic, or onions
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 the 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 them on each slice of Parisien loaf.
Sprinkle with paprika then layer with the thin slices of duck breasts.
Serve and enjoy!
Storage: Keep refrigerated upon opening.
Shelf life: 12 months