Rendered Duck Fat

I’ve been wanting to cook with duck fat for a while now but the only time I’ve seen it was in an over priced market. I made a trip the The Better Butcher the other day to get ground lamb and found that they also sold duck fat in frozen chunks. I bought some to bring home and it sat in my freezer for a while until I decided to use it to roast some kipfler potatoes. Duck fat has a lower melting point than butter and is higher in Omega-6 and Omega-3 fatty acids than olive oil.  It is also high in saturated fats. In France, particularly the Gascony region where they eat a lot of duck and fois gras, heart attack rates among middle aged men are much lower than in the US (80/100 000 compared to 315/100 000). I guess I’d better add more Fois Gras into my diet too! Or maybe it’s the wine….


One comment

  1. Lisa the Gourmet Wog

    It’s the wine, not that we need an excuse to drink up! Cheers


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