Straight from France Genuinely French All Natural Duck Fat 695g (24.5oz) | Keto & Paleo

Premium duck fat from southwest France

Straight from France Genuinely French duck fat comes from cage-free ducks raised in the sunlit fields of southwest France. This 695 g can holds 100 percent filtered duck fat that melts smoothly in the pan, delivering a silky texture and a savory, well-rounded finish to everyday meals.

High heat performance

With a high smoke point around 375°F (190°C), this duck fat stands up to frying and searing, helping achieve a crisp exterior without scorching. It excels for roasting vegetables and finishing proteins with a glossy, inviting glaze.

Natural and diet friendly

Carb-free and sodium-free, gluten-free, and preservative-free, this fat keeps ingredient lists simple. It contains monounsaturated fats and essential fatty acids, plus vitamins E and K, offering a flavorful option for cooks building a lean pantry without sacrificing taste.

Versatile culinary excellence

Duck fat is a flexible kitchen staple. Use it to fry potatoes for crusty edges, sauté mushrooms and greens, or sear meats to develop a rich color. It also plays a traditional role in French classics like duck confit and cassoulet, enriching layers of flavor without overpowering them.

Highlights summarized

• Premium source: 100% filtered pure duck fat from cage-free ducks raised in southwest France
• Rich in monounsaturated fats and essential fatty acids
• Contains vitamins E and K
• Carb-free, sodium-free, gluten-free, and preservative-free
• High heat for crisp textures and flavorful browning

Real-life use ideas

• Fry crispy potatoes and sauté greens for a golden finish
• Sear steaks, poultry, or fish for a savory crust
• Finish pan sauces with a glossy sheen
• Incorporate into confit or cassoulet for depth of flavor

Storage tip: keep in a cool place and reseal after use to preserve freshness. This 695 g can is ready for everyday dinners or special occasions when you want a touch of French aroma and richness in your cooking.