Duck Fat

Duck Fat has been the buzz word in Banting circles, among home chefs, as well as the culinary who’s who, and this for many good reasons.

It ranges at the healthier end on the fat scale with more mono-unsaturated than saturated fats, and less saturated fats than butter. This makes it a superbly healthy option for cholesterol conscious consumers. It clearly is the better choice for frying or roasting, being the best fat to make the most delicious roast potatoes. Duck fat can be used for frying and deep frying as it can be heated to high temperatures without smoking or losing its rich flavour. It is the preferred fat of choice by experienced pastry chefs for croissants and tart dough.

Nutritional Facts FAQ