We love cooking with duck fat or graisse de canard as the French call it. It has a much higher smoke point than butter and many other oils, which means it can be heated to higher temperatures without creating smoke and affecting the flavour of the fat. So it’s perfect for frying, searing and roasting almost anything.

Roast potatoes cooked in duck fat with rosemary or Herbes de Provence is one of lifes sublime pleasures! But it is also brilliant for sauteing vegetables and, of course, is essential for making confit and terrines. It can also be used as a substitute for butter in many pastry recipes (or try a 50/50 mix with duck fat and butter). Use the delicate and uniquely flavoured pastry for savoury pies, tarts or a memorable beef wellington. Some chefs even incorporate duck fat into dessert recipes, including sweet pastries and baked fruit (such as apples or pears). The possibilities are endless and the more you use it, the more you will appreciate the rich complexity and flavour it brings to your dishes.

ABOUT THE PRODUCER

Jean Larnaudie has been producing fine duck products in Figeac in the South-West of France for over 50 years. Their strong sense of family tradition and history combined with careful selection of only the best produce and jealously guarded recipes defines their philosophy.