Separation of fat molecules from the rest of a preparation. To homogenize the preparation, whisk vigorously.
Drizzle a preparation with an alcoholic beverage, then light it. This procedure is typically performed before making a sauce.
Like goose fat, duck fat has proven to be a wonderful substitute for other fats, such as olive oil and butter. Comprising monounsaturated fat (fatty acid energy source that lower levels of « bad » cholesterol and increases levels of « good » cholesterol), duck fat reduces the risk of cardiovascular diseases. However, this « good » fat should only be eaten occasionally. It also gives a delicious and fragrant touch to sautéed vegetables, French-browned potatoes, and grilled meats.