Duck fat

Duck fat is the rendered fat of ducks. It is typically produced by slowly heating pieces of duck fat over low heat, allowing the fat to melt and separate from the connective tissues. The rendered fat is then strained to remove solids.

Duck fat is prized for its rich flavour and high smoke point, making it suitable for roasting vegetables and meats, as well as for frying. It is also used in pâtés and other savoury dishes to add depth and a distinct taste.

Duck fat is a fat and therefore a source of energy. Like other fats, it is composed of saturated, monounsaturated, and polyunsaturated fatty acids. The UK's Department for Environment, Food & Rural Affairs (Defra) lists it as a food ingredient, not a food additive. It is not subject to specific EU or UK additive regulations. There are no specific health claims or controversies associated with typical consumption levels of duck fat.