Duck fat

Duck fat is an animal fat obtained from ducks, particularly valued in cooking for its unique flavor and texture. It is traditionally used for frying, browning, and roasting, giving dishes a crispy touch and a characteristic aroma that significantly enhances the flavor profile.

The origin of duck fat comes from European cuisines, particularly French, where it is a staple ingredient in classic recipes such as duck confit or "sarladaise" potatoes. Over time, its use has spread to other culinary cultures thanks to its cooking properties and health benefits compared to other animal fats.

Regarding its properties, duck fat is rich in monounsaturated fatty acids, especially oleic acid, which helps maintain healthy cholesterol levels. Furthermore, it is more stable at high temperatures than vegetable oils, making it ideal for frying and prolonged cooking without breaking down easily. It also provides a juicy texture and a deep flavor that enhances meats, vegetables, and potatoes.

In Latin America, duck fat may have different names depending on the region, although it is not as common an ingredient as in Europe. Some synonyms or ways it is known include "duck butter", "duck tallow", or simply "poultry fat", although these terms may vary locally. In any case, its culinary use remains appreciated for achieving dishes with a crispy and savory finish.