Duck fat

Description

Duck fat, or fat from duck, is a light golden, silky fatty substance with a rich, slightly nutty and umami aroma. When cooled, it hardens, and when heated, it creates a pleasantly shiny, aromatic coating that enhances the flavor of meat and vegetables. As a culinary ingredient, it is valued for its intense flavor and high smoke point, which makes frying and roasting easier. Nutritionally, it is calorie-dense and rich in fats, especially monounsaturated fats (oleic acid), with a lower proportion of saturated fats than butter. It also contains trace amounts of fat-soluble vitamins. Used in moderation, it can replace other fats in the kitchen. It pairs perfectly with confit, roasted potatoes, frying vegetables, preparing sauces, and baking shortcrust pastry. Store in an airtight container in the refrigerator after straining and filtering; it hardens in the cold and stays fresh for several weeks, and when frozen, for several months.