Duck fat has a higher smoke point than butter or olive oil, which easily facilitates cooking with higher temperatures. It does not burn and does not change the taste of a dish. For this reason, duck fat is especially valued by chefs. The duck fat is perfect for baking potatoes, frying egg dishes, poultry, seafood, and soups. A great addition to pâtés. Our fat is made exclusively from Polish oat duck, reared in accordance with principles defined in the 5 Freedoms Standard, as free-range birds with access to fresh air. It has a silky texture and subtle cream color.