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Duck fat Premium

Bucket 1kg

Duck fat is especially valued by restaurateurs and chefs. It has a higher smoke point than butter or olive oil, which easily facilittates cooking with higher temperatures. It does not burn and does not change the taste of a dish.
Our fat is made exclusively from Polish oat duck, reared in accordance with principles defined in 5 Freedoms Standard, as free range birds with access to fresh air. It has silky texture and subtle cream color. The duck fat reveals the best features when baking potatoes, frying egg dishes, preparing poultry products and as a supplement to soups. It is also an excellent fat  for preparation of fish and seafood and an indispensable addition to pâtés.

We offer duck fat chilled -2​​° C + 4° C or frozen -18° C.
Best before date:
– chilled in block- 12 months, in cup 200 g- 9 months from production date
– frozen- 24 months from production date

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Check out the culinary recipes that you can make yourself on our products



Duck leg confited in duck fat, served with antonna puree with cinnamon, plum stewed in red wine Duck fat

Goose leg configured in goose fat, served with butter potato cooked in butter-vegetable emulsion with parsley and fried borows on milk with garlic, shalloter and wine Goose fat

Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose fat

Italian pork pork pork filled with dried tomatoes, black olives, oregano and garlic. Duck fat

Sous vide cooked salmon with duck fat Duck fat

Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms Duck fat

Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose fat

Cooked octopus with duck fat griped with duck fat with garlic, served with black lens, cooked with lemon grass and caffe leaf, served with grilled tomato tomato yellow Duck fat

Duck breast fried from the skin on duck fat served with caramelized figs with cinnamon and white grapes stewed in white wine luction and vanilla grains Duck fat

Chicken breast with bone and skin, cooked at low temperature with duck fat, thyme, garlic, salt and pepper, served with burned leek, grapes and mushrooms Duck fat

Baked potatoes with duck fat with fresh rosemary, garlic, salt, pepper and smoked peppers Duck fat

Beef burger served with tomato paste, lettuce, red onion rings and quilted cucumber Goose fat, Duck fat

Duck-heart stew cooked in a low temperature with duck fat Duck fat

Beef entrecote, served with baked potatoes, green asparagus in butter emulsion with porcini mushrooms Duck fat

Pan fried foie gras in goose fat, served with date cake Duck fat, Goose fat

Duck leg confited in duck fat, served with antonna puree with cinnamon, plum stewed in red wine Duck fat

Goose leg configured in goose fat, served with butter potato cooked in butter-vegetable emulsion with parsley and fried borows on milk with garlic, shalloter and wine Goose fat

Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose fat

Italian pork pork pork filled with dried tomatoes, black olives, oregano and garlic. Duck fat

Sous vide cooked salmon with duck fat Duck fat

Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms Duck fat

Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose fat

Cooked octopus with duck fat griped with duck fat with garlic, served with black lens, cooked with lemon grass and caffe leaf, served with grilled tomato tomato yellow Duck fat

Duck breast fried from the skin on duck fat served with caramelized figs with cinnamon and white grapes stewed in white wine luction and vanilla grains Duck fat

Chicken breast with bone and skin, cooked at low temperature with duck fat, thyme, garlic, salt and pepper, served with burned leek, grapes and mushrooms Duck fat

Baked potatoes with duck fat with fresh rosemary, garlic, salt, pepper and smoked peppers Duck fat

Beef burger served with tomato paste, lettuce, red onion rings and quilted cucumber Goose fat, Duck fat

Duck-heart stew cooked in a low temperature with duck fat Duck fat

Beef entrecote, served with baked potatoes, green asparagus in butter emulsion with porcini mushrooms Duck fat

Pan fried foie gras in goose fat, served with date cake Duck fat, Goose fat