Duck fat: Culinary treasure and home remedy marvel

Duck lard is better than pork because of its high content of unsaturated fats (compared to the latter, which are less healthy). One of its main components is oleic acid, also found in olive oil. Additionally, duck lard has a high smoke point of 190 degrees Celsius, so it can be used without worrying about frying and baking dishes at maximum temperature.

In reasonable amounts, absolutely. Duck fat is a good carrier of vitamins and minerals. It makes it easier for the body to absorb them, which aids in faster recovery, for example, after an illness. It also has an antidepressant effect - it helps restore hormonal balance, reduces stress and tension, and adds the strength needed to function. However, like other animal fats, it contains cholesterol and many calories, which can burden the body. Therefore, it is not recommended for people who are overweight or have heart conditions.

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

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

Duck fat can be stored in a sealed jar in the refrigerator for 3-4 months. After transferring it to a low-temperature-resistant container, you can freeze it. Then, it retains its freshness and valuable nutrients for 6-8 months.

The French are right. Potatoes prepared in duck fat acquire a nice golden colour and a unique flavour. Similar qualities are gained 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. This way, you can prepare duck breasts or legs. Marinated meat is placed in a roasting pan with duck or goose fat. You put it in the oven preheated to 120 degrees Celsius 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.