Duck Fat

Duck fat is a rendered fat obtained from duck, particularly from the breast or trimmed excess fat before cooking. It has a golden-yellow colour, a delicate flavour and pleasant aromatic qualities. In the kitchen, it is an excellent fat for frying and roasting, particularly well suited for potatoes, vegetables and meat. It is the essential medium for the classic confit de canard, where duck legs are slowly submerged and cooked directly in the fat. Compared to lard, duck fat has a more favourable fatty acid profile and contains a higher proportion of unsaturated fats. It keeps well in the refrigerator for several weeks and can also be frozen.