The rendered fat from ducks, primarily consisting of triglycerides, is commonly designated by its source: duck fat. This substance, a byproduct of duck meat preparation, presents a rich, distinctive flavor profile that distinguishes it from other cooking fats. As an example, when rendering the fat from a duck breast, the resulting liquid is precisely what is being referred to.
Its culinary significance stems from its high smoke point and flavorful contribution to cooked dishes. Historically, it has been a staple in certain regional cuisines, particularly in southwestern France, where it is used extensively for confit and other preparations. The rendered substance also provides beneficial monounsaturated fats, contributing positively to dietary considerations when consumed in moderation.