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Its taste great. Look up recomended mix options for adding to venison. Trust me

Excellent for the quality kitchen. I Love this when I want the best there is for my cooking. Light flavor is perfect for asparagus and lobster, here on the Maine Coast. Yes. get it. I insist on this.

Not the least expensive, but an excellent product. I use it to coat boneless/skinless chicken breast prior to broiling/grilling and they retain moisture perfectly. I also use this for my "Continental Hotel duck fat potatoes" recipe, inspired by the scene in John Wick 2 where John confronts - and deals with Santino.

This is a great duck fat product. I use it regularly when I want to enhance the taste and texture of poultry and turkey dishes. Anything I sauté I will use this instead of oil, and my cooking is awesome! You can see in the photo it was well rendered, nothing but clear fat!

Duck fat has a really clear texture and taste, and works really well for crisping baked or fried foods. I save my bacon fat for savory tastes (like for fried chicken) but I use duck fat for cleaner and crisper tastes. I use it most often for potato dishes - my sons love when I microwave a bowl of small potatoes (to cook/soften them) and them smash them flat with the bottom of a wide glass on a baking sheet. I pour some melted duck fat over all the potatoes, sale & pepper the sheet, and bake at 400 for about 20 minutes to crisp them. Heavenly, never left-overs for that dish. I buy duck fat economically, so I buy Epic (this brand) in bottles as an add-on, or I buy the tubs (More Than Gourmet Graisse De Canard) in plastic tubs. The tubs are easier to use but are slightly more expensive. If either product was a bit cheaper, I'd give it five stars. (When I lived in New York, I could buy tubs at Wegmans, but sadly, no Wegmans out on the Plains...). But don't put off trying it out. It's always in my cupboard or fridge, and has been for years.

A Quantum Leap for making Turkeys juicy and moist! After brine soaking a Turkey, inject Duck Fat into the breast meat, legs etc. and you'll be rewarded with the juiciest Turkey ever. Duck meat is greasy - helps them be more buoyant when floating on water. Turkeys live on land and as we all know is not a "juicy" meat, it's pretty dry. Brining a bird before cooking helps, but injecting turkey with duck fat transforms the meat into super juicy. A meat injector syringe (filled with warmed duck fat) is inserted into the bird straight down (to prevent the fat from flowing out due to gravity) and then you just fill'er up. "Don't worry Mr. Turkey this won't hurt a bit!" You'll literally watch the breast meat pump up - Dolly Parton will be jealous - sorry Dolly. Now use your family secret cooking method, let rest for at least 30-45 mins to let the juices redistribute (this is key), slice and serve. If you've never tried this, you won't believe the difference. Total game changer!

Anyone who has ever cooked with duck fat knows that it's hands down the best kind to use. It gives everything a rich, full flavor, and if you're cooking meat it helps keep everything so juicy and tender. It lasts for ages when you store it properly and is super versatile. It's absolutely my favorite cooking fat. I've rendered my own in the past, and it's a long and laborious process, and you have to process a lot of meat to get any significant amount of fat. Being able to get a clean, great tasting duck fat already rendered in a jar is just fantastic to me. It's expensive, yes, but just so worth it for that flavor. And at the end of the day, you'd spend much more on the amount of meat you'd need to process in order to render this quantity, so I'll happily buy this instead.

I have always used shortening to top the bread as it rises, so it doesn't develop a hard crust or dry out. But a lady at a near by Hutterite colony told me that they never use shortening, they either use chicken or duck fat, so I thought I would give it a try. I'm never going back to the shortening. The duck fat has such a low melting point that the instant it's in your hand, it melts into a wonderful oil that spreads easily on the soft dough and actually adds a moisture to the finished product that I didn't expect. I've been baking my own bread for 50 years. Just goes to show you're never too old to learn something new. Duck Fat had never crossed my mind.

It’s a lovely, creamy, smooth fat that is simple to use as an addition to the diet...important for brain, heart joint hormone balance immune etc health I think. I’m still researching and experimenting. I experienced no flavour or smell with this fat which I found odd.