85 © 2017 2019 RENDERED FAT Approx. 6.6lb Duck fat is one of the most prized cooking fats, bringing luxurious, rich flavor to any dish cooked with it. BUTCHER INFORMATION: Rendered from just under the skin. COOKING/PLATING TIPS: Chefs can use rendered duck fat as they would bacon grease – simply put some in a pan & let it melt before sauteing or pan frying. It’s particularly delicious used to cook potatoes. Duck fat is also the cooking medium of choice for duck confit (duck legs poached in fat until falling off the bone). MENU TYPE: Any Price Point. Only a small amount of fat is needed for sauteeing, so duck fat can be used to make a wide variety of dishes on a wide variety of menus more delicious. Duck confit is more likely to show up on French & fine dining Menus at a medium to high price point. GROUND Ground Pekin duck breast provides chefs the rich, deep flavor of duck in an affordable and adaptable form. BUTCHER INFORMATION: 85/15 lean. Ground from boneless Pekin duck breast. COOKING/PLATING TIPS: Ground duck breast can be used similarly to other ground meats or poultry. Use for burgers and sliders, in tacos, meatloaf, meatballs or sauces. MENU TYPE: Low to Medium Price Point. Ground duck is versatile for a range of menus and cuisines types.