Rendered Duck Fat

Rougié is the name in duck and foie gras — a Quebec based producer with decades of expertise in the Gascony tradition, where duck fat has been the cooking medium of choice for centuries. Their rendered duck fat is pure, clean, and deeply flavourful: the kind of fat that transforms whatever it touches, adding a richness and depth that butter and olive oil simply can't replicate.

The classic application is potatoes — roasted in duck fat, they develop a crust that's shatteringly crisp on the outside and fluffy within, with a savoury depth that makes them genuinely hard to stop eating. But duck fat earns its place far beyond potatoes: use it to sear duck breasts, confit chicken thighs, fry eggs, roast root vegetables, or as the base for a pan sauce. It has a high smoke point and keeps well in the fridge for weeks. Once you cook with it, it's hard to go back.