Rendered Duck Fat

Cooking Details

• Our duck fat holds a smoke point of about 190 degrees and falls right in the range between clarified butter and olive oil. Apply anywhere alternative fats would be used
• Our Chefs find duck fat is best suited for medium heat applications to preserve its flavor profile
• Melt in saucepan over medium low heat until translucent and liquid
• Perfect for skillet cooked potatoes, dressing and vinaigrette emulsifications, and even a popcorn drizzle