Duck Fat

Duck fat is the rendered fat from ducks, pale golden and semi-solid at cool room temperature. It melts to a clear liquid with a clean, savory aroma and a silky mouthfeel. It fries and roasts well with a medium-high smoke point, excelling for confit, crispy potatoes, and rich sautes. Sold in jars or tubs, often refrigerated.

Rooted in southwestern France, it underpins the confit tradition and classic bistro cooking. European cooks historically preserved meats in rendered poultry fats, and modern production comes from duck rendering and roasting byproducts. As an animal-derived fat, it is not vegetarian.