Duck fat 300g

In Périgord, it is unimaginable to cook without goose or duck fat. To brown vegetables, shallots, onions… and of course the famous Sarladaise potatoes. The local saying taken up by Jean-Paul Malaurie, an illustrious Périgourdin chef, goes so far as to state without hesitation that "Périgourdin cuisine was without butter and without reproach Do not hesitate to brown your vegetables in fat instead of butter or oil to flavor them.You can even replace the oil in your fryer with goose fat and you won't be able to do without it...