HIGHGROVE Free Range
Duck Fat
(12 x 180g Glass Jar)
£29.25
100 in stock
Duck Fat
Highgrove Duck fat is produced from farms where the ducks are allowed to roam and feed freely.
Duck Fat offers a versatile, long lasting and cost effective method to cook a range of warming dishes, including roast potatoes, pies, stews, Yorkshire puddings and more.
Ingredients
100% Free Range Duck Fat
Allergens
None
Nutritional
| Typical Values | Per 100g |
|---|---|
| Energy | 3679kJ / 895kcal |
| Fat | 99.4g |
| of which saturates | 28g |
| Carbohydrate | 0g |
| of which sugars | 0g |
| Fibre | 0g |
| Protein | 0g |
| Salt | 0g |
Storage Advice
Store in a cool dry place, away from direct sunlight. Once opened, keep refrigerated and consume within 3 months.
Cooking Instruction
FOR PERFECT ROAST POTATOES parboil peeled and quartered potatoes (Maris Piper or King Edwards are good) for 5-10 mins, drain and shake so that they fluff up at the corners. Heat the Duck Fat in the oven for approx. 10 mins until smoking. Add the quartered potatoes and baste in the fat. Cook for 50 mins at 190°C/Fan 170°/Gas 5 until golden brown. Use 50g of fat to 500g of parboiled potatoes.
HIGHGROVE Free Range
Duck Fat
(12 x 180g Glass Jar)
£29.25
100 in stock
HIGHGROVE Free Range
Duck Fat
(12 x 180g Glass Jar)
£29.25
100 in stock
Product Description
Duck Fat
Highgrove Duck fat is produced from farms where the ducks are allowed to roam and feed freely.
Duck Fat offers a versatile, long lasting and cost effective method to cook a range of warming dishes, including roast potatoes, pies, stews, Yorkshire puddings and more.
Ingredients
100% Free Range Duck Fat
Allergens
None
Nutritional
| Typical Values | Per 100g |
|---|---|
| Energy | 3679kJ / 895kcal |
| Fat | 99.4g |
| of which saturates | 28g |
| Carbohydrate | 0g |
| of which sugars | 0g |
| Fibre | 0g |
| Protein | 0g |
| Salt | 0g |
Storage Advice
Store in a cool dry place, away from direct sunlight. Once opened, keep refrigerated and consume within 3 months.
Cooking Instruction
FOR PERFECT ROAST POTATOES parboil peeled and quartered potatoes (Maris Piper or King Edwards are good) for 5-10 mins, drain and shake so that they fluff up at the corners. Heat the Duck Fat in the oven for approx. 10 mins until smoking. Add the quartered potatoes and baste in the fat. Cook for 50 mins at 190°C/Fan 170°/Gas 5 until golden brown. Use 50g of fat to 500g of parboiled potatoes.
