From The Food Encyclopedia by Jacques Rolland and Carol Sherman
The semifirm yellowish fat rendered from duck skin or made from the drippings of a roast duck, a popular gourmet cooking fat in Europe, especially France. Duck fat has a rich flavor that enhances both meat and vegetable dishes. It is a primary component of the popular French dish duck confit. The fat is easy to render at home, but there are now tinned or packaged varieties available in gourmet stores. Mixed with garlic, the fat is transformed into Gascony butter, a flavoring used to enhance soups, stews and cassoulet. See also goose fat, schmaltz.
