Straight from France All Natural Duck Fat for Cooking from Southwest France K...

I’ve really enjoyed cooking with this duck fat. I’ve used it for grilling steaks, chicken, veggies, etc and it gives meat/veggies great flavor! Cooking ability with this on a blackstone grill with a seared steak locks in the best flavor! The quality is great and holds up well in the refrigerator until the next use. Very low smell to no smell. The texture of the fat is in thick liquid form and helps with applying it to any meat or veggies with ease. Definitely recommend this to anyone!

Great for cooking if you have Alpha-gal. Melts quickly and no odd flavors.

nice product

Great substitute for chicken schmaltz. Can’t find schmaltz anymore so I make my yearly Passover chopped liver with this. Healthier too. Everybody loves it. Then I freeze the leftover fat and use it as part of my oil in other dishes. Also used it instead of butter in mashed potatoes. Yum

Rich and tasty, an excellent value for the amount. It kept well in an airtight fridge container. I mostly used it to roast veggies and to flavor both stuffing and mashed potatoes. I was pleased with the flavor and the value for my money.

As shown in the description/picture, it is liquid and pours out of the can at room temperature, this is good because it makes it easier to transfer the product to a container that can be closed/sealed. The tin it is shipped in does not have a cover, so once opened a new container is required. After being placed in the refrigerator, or freezer, it will solidify and become more solid. The taste is wonderful, and when it is added in a dish that is being cooked, there is a wonderful "poultry" aroma that fills the entire kitchen/house. I decided to purchase 3 cans of this brand over others because of all the reviews that I read about the glass containers be broken in shipment, next time I will probably save myself some money, and buy in a larger container that is made of plastic. I have lots of Mason jars that I can transfer the extra into and freeze until needed.

My wife has type 2 and I am hypoglycemic, so we have to really watch what we use for cooking to keep things under control. Since moving from cooking with seed oils to duck fat and homemade beef tallow, we have been able to control our blood sugars and cholesterol much better! This duck fat is very neutral and works great for sauteing vegetables, pan frying meats, and even making kettle popcorn! It struggles with eggs so you have to cook on a lower heat. It does smoke if the pan sets empty too long, similar to seed oils. Also, a little goes a long way with duck fat, so you use less oil overall.

Great flavor 😋