Clos Saint Sozy, French Duck Fat, 320g Glass Jar

Clos Sozy Duck Fat is 320g of pure rendered duck fat from Clos Saint Sozy in a sealed glass jar – one of the great cooking fats of south-west French cuisine. Clos Sozy duck fat comes from IGP-certified ducks in the Dordogne region of France. As a result, it carries the authenticity and quality of the finest south-west French duck production. Furthermore, duck fat has a higher smoke point than butter and a lower saturated fat content than lard – making it the superior choice for high-heat roasting. In particular, a 320g glass jar provides a generous quantity for multiple roasting sessions and repeated use throughout the season.

About Clos Sozy Duck Fat

We source our duck from specialist farms and French producers who prioritise breed, welfare and flavour above yield. In particular, we select every bird and cut for its provenance and the depth of flavour that breed and husbandry produce. As a result, the duck we deliver ranges from outstanding British free-range birds to the finest French regional breeds. Furthermore, duck quality varies enormously by breed and production method. However, most supermarket duck producers prioritise speed and uniformity. In particular, French breeds like Challans and Barbary observe entirely different standards. They produce meat of a completely different character. Additionally, Magret – the breast of a foie gras duck – is a distinct ingredient rather than simply a large duck breast. That distinction matters and we make it clearly on every product. That is why this duck fat from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Clos Sozy Duck Fat From Us

Cooking duck well requires understanding its unique character. In contrast to chicken, duck has a thick layer of subcutaneous fat that must render slowly during cooking. As a result, the finest duck preparations always start with the skin and work with the fat rather than fighting it. Furthermore, duck breast is best served pink – overcooking destroys the texture and makes it tough. However, the leg is the opposite. In particular, duck legs benefit from long, slow cooking that renders the fat completely and produces falling, tender meat. Moreover, rendered duck fat is one of the great cooking fats – always retain it from any duck preparation for roasting potatoes. Additionally, a very hot dry pan is the most important tool for cooking duck breast correctly. That initial rendering period in a cold pan moved to high heat is the foundation of good duck cookery.

How to Use Clos Sozy Duck Fat

To get the very best from this duck fat:

• Use for roasting potatoes at 200°C – duck fat produces a crust and depth of flavour that no other fat achieves.
• Confit duck legs submerged in this duck fat at 90°C for 2.5 to 3 hours for a classic preparation.
• Furthermore, it suits frying eggs, cooking vegetables and sauteing mushrooms wherever a rich, savoury fat would improve the dish.
• Additionally, use a spoonful to finish a sauce or a soup for a subtle richness that butter alone cannot provide.

Perfect Pairings

This duck fat pairs beautifully with:

• Potatoes – roast, sauteed or confit – the definitive duck fat preparation
• Duck legs for confit de canard – the most traditional use
• Root vegetables roasted in duck fat for outstanding depth of flavour
• Any dish that benefits from a rich, savoury finishing fat

Storage: Store in a cool, dry place before opening. Once opened, keep refrigerated and use within 3 months. Furthermore, duck fat keeps well under refrigeration for an extended period. However, always use a clean spoon to avoid contamination. Delivered in a sealed glass jar and ready to use.

However you use it, this duck fat brings a richness and depth that only careful sourcing and genuine breed quality can deliver. Moreover, outstanding duck rewards confident cooking and simple, direct flavour combinations.