Duck fat 300g

Description
In Périgord, it's unthinkable to cook without goose or duck fat. It's essential for sautéing vegetables, shallots, onions... and of course, the famous Sarlat potatoes.

A local saying, repeated by Jean-Paul Malaurie, the famous chef from Périgord, even goes: "Périgord cuisine was without butter and without reproach."

Don't hesitate to sauté your vegetables in goose fat instead of butter or oil to give them extra flavor. You can even replace the oil in your deep fryer with goose fat, and you'll wonder how you ever managed without it...

Net weight
300 g
Ingredients list
Duck fat