Gaining popularity for its flavor profile, duck fat is a often used in high end restaurants for sauteeing and frying. 

Duck fat is nearly 51% monounsaturated fat, with 36% saturated fat and 14% polyunsaturated fat.

Because of its high ratio of monounsaturated and saturated fats, duck fat remains stable during cooking. Not only does this preserve the delicious flavor of the fat, it also reduces the risk of creating lipid oxidation products (LOPs). These harmful compounds can form when certain fats are exposed to high heat. They have been associated with cellular damage and heart disease.

Store duck fat in the refrigerator.