Discover the culinary and medicinal magic of duck fat

Duck fat is considered healthier than pork fat due to its high content of unsaturated fats. One of its main components is oleic acid, which is also found in olive oil. Additionally, duck fat has a high smoke point of 374 degrees Fahrenheit, making it suitable for frying and baking at high temperatures.

In reasonable amounts, absolutely. Duck fat is a good carrier of vitamins and minerals. It helps the body absorb these nutrients more efficiently, aiding in faster recovery, especially after an illness. It also has an antidepressant effect, helping restore hormonal balance, and reducing stress and tension, providing the strength needed to function. However, like other animal fats, it contains cholesterol and many calories, which can be burdensome to the body. Therefore, it is not recommended for people who are overweight or have heart diseases.

Due to its warming effect, duck fat is applied topically to the skin during colds or viral infections in many homes. It can be rubbed on the chest, neck, and back. It is sometimes an ingredient in homeopathic medicines. In the past, it was also used as a hangover cure. After drinking alcohol, a spoonful of duck fat was consumed, and in the morning, you would feel as good as new.

This healthy and warming product is available in some stores, often found among products imported from France, where it is particularly popular. However, you can also render duck fat at home using a regular kitchen pan. Cut the skin with the layer of fat from the carcass, heat it on medium until all the fat is rendered, and the skin dries out. Then pour the fat through a sieve to remove any impurities. Wait until it cools and seal it in a jar.

You can store duck fat in a sealed jar in the refrigerator for 3-4 months. If transferred to a low-temperature-resistant container, you can freeze it, retaining its freshness and valuable nutrients for 6-8 months.

The French are right. Potatoes prepared in duck fat acquire not only a nice golden color but also a unique flavour. Root vegetables fried in duck fat gain similar qualities. This type of fat is also suitable for frying meatballs, pork chops, and tenderloins. A classic French dish is duck confit, which is slowly cooked in its own fat. To do this, you can prepare duck breasts or legs. Marinated meat is placed in a roasting pan with duck or goose fat, then put in an oven preheated to 248 degrees Fahrenheit for several hours—between 3 to 6 hours, depending on the amount of meat. Duck confit is traditionally served with roasted potatoes, stewed cabbage, and cranberry sauce.