duck fat
Poultry cooking lipid
Duck fat is the rendered fat from ducks, prized in cooking for its rich flavor and high smoke point.
It's traditionally used in French cuisine for roasting potatoes and making confit: potatoes roasted in duck fat.
The fat keeps well refrigerated and has become a gourmet ingredient in home kitchens.
- confitMeat preserved in fat
- cassouletFrench white bean stew
- fryingCooking in shallow fat
- tallowRendered animal fat
- suetHard animal fat
Périgord · sautéing · foie gras · monounsaturated fats · roasting · slow roasting · crispy · golden brown · basting · Gascony · preservation techniques · French cuisine · crispy skin · shortening · baking · melting point · cast iron · seasoning
- Fats and Oilsvegetable oil, olive oil, coconut oil, canola oil, sunflower oil
- animal productswool, leather, hide, pelt, fur
- cooking fatslard, shortening, tallow, vegetable oil, bacon grease
- Fatlard, blubber, suet, tallow, adipose
- fats and greasesgrease, lard, tallow, suet, drippings
- high-fat foodsbutter, cream, lard, bacon, coconut oil
cooking fat source
duck fatCrisco
Vegetable shortening brand
vegetable oil · olive oil · coconut oil · canola oil · margarine
fat, duck, fatty, ducks, ducking, fatness, fatten, duckling, ducky