Duck fat: A culinary delight and a nod to alternative medicine

Duck lard is better than pork because of its high content of unsaturated fats, considered healthier. One of its main components is oleic acid, also found in olive oil. Additionally, duck lard has a high smoke point of 190°C, so it can be used safely for frying and baking at high temperatures.

In reasonable amounts, absolutely. Duck fat is a good carrier of vitamins and minerals. It makes it easier for the body to absorb them, aiding in faster recovery, for instance, after an illness. It also has an antidepressant effect, helping restore hormonal balance, reducing stress and tension, and providing energy. However, like other animal fats, it contains cholesterol and many calories, which can strain the body. Therefore, it is not recommended for people who are overweight or have heart disease.

In many homes, duck lard is applied topically to the skin during colds or viral infections due to its warming effect. You can rub it on the chest, neck, and back. It is sometimes an ingredient in homeopathic remedies. Historically, it was also used as a hangover cure. After drinking alcohol, a spoonful of duck lard was consumed, and by morning, you would wake up feeling as good as new.

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

Duck fat can be stored in a sealed jar in the refrigerator for 3-4 months. It can also be frozen and transferred to a low-temperature-resistant container, retaining its freshness and valuable nutrients for 6-8 months.

The French are right—potatoes prepared in duck fat gain a nice golden colour and a unique flavour. Similar qualities are acquired by root vegetables fried in duck lard. 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 fat. You can prepare duck breasts or legs this way. Marinated meat is placed in a roasting pan with duck or goose fat. You set it in an oven preheated to 120°C for several hours - from 3 to 6, depending on the amount of meat. Duck confit is traditionally served with roasted potatoes, stewed cabbage, and cranberry sauce.