Whoa!
Duck fat is a healthy fat.Read this:"most are unaware of the health benefits to duck fat. Duck fat contains 35.7% saturates, 50.5% monounsaturates (high in linoleic acid) and 13.7% polyunsaturated fats.(Which contains Omega-6 and Omega-3 essential oils). This compares to olive oil which is: 75% monounsaturated fat (mostly oleic acid) 13% saturated fat and 10% Omega-6 linoleic acid and 2% Omega-3 linoleic acid."
"The French Paradox In the United States, 315 of every 100,000 middle-aged men die of heart attacks each year. In France the rate is 145 per 100,000.
However, In the Gascony region, where goose and duck liver form a staple of the diet, this rate is only 80 per 100,000 (See below: Can Foie Gras aid the heart?) This phenomenon has recently gained international attention as the French Paradox --They eat more fat in Gascony than anyplace else, but they live the longest ."
AS for what to do with it, well, Cassoulet is the most sublime use of duck fat. If that seems too daunting, use it for frying. Par-boiled potatoes fried in duck fat are delicious. Fried croutons for salad or slices of baguette to float in a soup...a frittata, pork chops.. beans, or soups made with beans for a richer flavour (sauté the onions in the duck fat as the base).So many things, that it becomes difficult to list them all.You will see, duck fat is more delicious than any other kind!
posted by mschatelaine on January 23rd 2009 at 11:54am view mschatelaine's profile
