pick your duck fat
The same Australian duck fat in three formats: a glass jar for the bench, a 500mL jar, and an 800mL tub for regular roasters.
Why duck fat?
Golden Roast Potatoes
The classic. Toss par-boiled potatoes in hot duck fat for a crisp, golden shell and a fluffy middle.
Silky, Savoury Flavour
A rich, rounded flavour that suits roast veg, confit, pan-fried greens and eggs.
Australian Barn-raised
Sourced from Australian barn-raised ducks. Keep it in the fridge once opened and it's ready whenever you are.
Duck fat is the chef's secret that never stayed secret. Softer than tallow, with a gentle savoury flavour, it's the fat to reach for when you want roast vegetables with real crunch and a little extra richness in the pan.
What our duck fat is (and isn't)
The perfect roast potato
Par-boil peeled potatoes in salted water until the edges are just soft, then drain and give them a shake in the pot to rough up the outsides.
Heat a generous spoonful of duck fat in a roasting tray until it shimmers, tip in the potatoes and turn them to coat. Roast hot, turning once, until deep golden and crisp all over.
Good to know
Is your duck fat Australian?
Yes. Our duck fat comes from Australian barn-raised ducks. (Our grass-fed sourcing applies to our beef and lamb fats.)
What can I cook with duck fat?
Roast potatoes are the favourite, and it is also excellent for roast vegetables, frying, sautéing, confit and baking where its flavour suits the dish.
Should I refrigerate duck fat after opening?
Yes, keep it refrigerated after opening. Use a clean utensil and keep food and water out of the jar.
Which size should I choose?
The 375mL glass jar suits occasional roasts. If duck fat is a weekly habit, the 500mL jar or 800mL tub is better value.
