* $16 flat rate shipping * free shipping for orders over $250 * have a question? call 0429 062 286

Duck Fat French Jean Larnaudie 340g

$15.95

Duck fat 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.

In stock

Best Before: December 15, 2026

Product Description

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.

Duck fat (99%), salt.

Note: Ingredients as listed on the label at time of publication on the website. Always check the label before use.

Additional Information

Weight.6 kg
Dimensions10.5 × 10.5 × 8 cm

Reviews

There are no reviews yet.

Be the first to review “Duck Fat French Jean Larnaudie 340g”

Your email address will not be published. Required fields are marked *

You may also like…