What is
Duck Fat?

Duck fat is a cooking fat that is rendered from the skin and fat of ducks. It is prized for its rich flavor and high smoke point, making it an excellent choice for frying, roasting, and sautéing, often used in French cuisine.

Origins & History

Duck fat has a long history in French cooking and is widely used in dishes like confit, where duck legs are slowly cooked in their own fat. It has gained popularity in modern cooking, particularly among gourmet chefs and home cooks seeking rich flavors.

Taste & Texture

Duck fat has a unique, rich flavor that is a bit deeper than butter, offering a savory, slightly gamey taste that enhances the dishes it is used in.

Ingredients

Duck

Duck is a domesticated bird that provides the fat for this cooking ingredient; its fat is rendered and used in various culinary applications.

Salt

Salt may be used during the rendering process to enhance flavor and preserve the fat.

Herbs/Spices (optional)

Herbs and spices may be added during the rendering process for additional flavor, although they are not essential to the fat itself.