Duck fat is the rendered fat of ducks, prized for its smooth, silky texture and rich, savory flavor with a subtle meatiness. It stays soft when cool and melts readily, making it excellent for crisping potatoes, roasting vegetables, frying, and enriching dishes. In French cooking it is especially associated with duck confit, while cooks elsewhere use it as a flavorful alternative to butter or oil. In southwestern France, cooking and preserving duck in its own fat has long been a defining culinary tradition.