My love affair with duck fat knows no bounds. If you haven’t had a potato cooked in this amazing substance than you simply haven’t lived. In the past I’ve had to meander over to our local butcher shop to get my fix but it appears that every cooks favorite store to splurge in (Williams-Sonoma) is now offering Rougié Duck Fat. This is a product of Canada and the fat is filtered and rendered from Moulard ducks raised in Québec.
If I were you I’d stock up. Imagine all of the compliments you’ll receive from holiday guests when you use duck fat to roast, saute and fry their meal. I think you might even get picky kids to try Brussels sprouts if you caramelize them with a dollop of added duck fat. It truly has a magical effect on food.