Duck fat can be used in the same way as butter or oil while adding a subtle savoury flavour to your dishes. Heat over medium to high heat to melt the fat.
You can use this ingredient in many dishes:

Roasted potatoes, confit duck, cassoulet but also to make rillettes and pâtés

This jar can be stored for an extended period in a cool, dry place. Once opened please keep it in the fridge. Duck fat can also be frozen.

Founded in 1925, Maison Castaing is a true ambassador of French gastronomy. Established in the Landes a few kilometres away from the birthplace of its historic founder Joseph Castaing, this family business is part of the culinary tradition of the South-West. For more than 100 years, Castaing has been reinventing itself, whether in its recipes (foie gras, terrine or cassoulet or its packaging), while paying great attention to the selection of its raw materials and preserving its know-how.