Pure rendered duck fat is all the rage among accomplished chefs. Its delicate flavor is essential for French Confit preparations. A world class favorite is fried potatoes cooked in duck fat. Any good chef will tell you that used Duck Fat is far more valuable to them than a fresh pail of new Duck Fat. The reason is that flavor is retained in the Fat and thereby intensifies their next batch of cooking. Add this duck fat to Ramen can add a lot of body and umami.
Pre-sliced package, ready to serve. This premium duck ham is seasoned in a classic ham brine, then smoked over Applewood chips. Keeps refrigerated in package up to 2 weeks. Fully cooked, ready to serve.
The Moulard is a cross between the white farm duck, the Pekin, and a South American duck, the Muscovy. This Moulard duck breast is larger than any other duck breast with skin on, wonderful steak overtones, and a deep red color. Please enjoy this duck breask by making both Asian and western dishes.