Duck Fat

Duck fat is the rendered fat of the domestic duck, prized in French cuisine, especially in the southwest region around Gascony, as the traditional cooking medium for confit, in which duck legs are slowly cooked and preserved submerged in their own fat. It has a high smoke point and a rich, savory flavor that has made it a popular choice for roasting potatoes and vegetables, and, compared to many other animal fats, it carries a relatively high proportion of unsaturated fatty acids. Rendered duck fat is sold commercially in jars and tins and keeps well refrigerated for reuse across multiple dishes.