Duck fat is considered amongst the very finest cooking fats available by many chefs. Its rich flavor does magical things for potatoes, duck confit, vegetables and more. It can be used solid or melted as you would any cooking fat: oil, bacon fat, lard, etc. Its smoke point is high enough (375°F) that it can be used for frying!
Despite its luxurious flavor, duck fat is actually lower in saturated fatty acids than butter, and only a little higher in them than olive oil.
This duck fat has been expertly rendered, filtered & canned. It has a smooth, easy to melt consistency and is shelf stable until opened.