The rendered fat from duck, prized for its rich flavor and high smoke point. Used for roasting potatoes, confit preparations, and general cooking where a luxurious taste is desired.
From Old English 'duce' (duck) and 'fætt' (fat). The culinary use of duck fat became especially prominent in French cuisine, where it's essential for traditional dishes like duck confit and crispy potatoes.
Duck fat has one of the highest smoke points of any animal fat at around 375°F, making it perfect for high-heat cooking! The French have been saving duck fat for centuries - it was so valuable that families would pass down their duck fat stores as precious culinary heirlooms.
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