Duck fat is the soft, pale-gold fat rendered from the skin and fatty tissue of ducks — slowly melted out, strained clear, and set firm to a creamy, ivory semi-solid. Richly savoury and clean-tasting with a generous smoke point, it is the prized fat for confit, for the crispest roast potatoes, and for sautéing and pastry in the duck-rich cooking of south-western France.