Like lard, J. Blanc Duck fat is rich in monounsaturated fatty acids (which lowers bad cholesterol and increase good) and saturated fat with only 14% (less than butter). Most of the fat is also made up of linoleic acid, an essential fatty acid that keeps cells healthy, stimulates calcium absorption, contributes to kidney function and protects against cardiovascular attacks. It tolerates high cooking temperatures and has a long life, but has an intense flavor that is not tasty in all the dishes. Use Duck fat just in special occasions, otherwise prefer the quality of olive oil and preferably organic.
Duck fat, salt.
Store at room temperature.
Use for cooking instead of cooking oil, olive oil or butter.
You can especially use duck fat in simple recipes like fries or baked potatoes, roasted poultry and other meats or to make the best “Yorkshire pudding”.
Country of Origin:
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of wich saturates
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Rua Quinta dos Álamos n.º 3
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