Whether rendered straight from the duck or from this jar, duck fat is an indispensable ingredient for making the rich dishes of Southwest France, like cassoulet. And there's simply nothing in the world better on a cold damp winter night than potatoes cooked in duck fat. You can also use to give a special flavor to almost any dish. Duck fat is actually the healthiest of animal fats because it has far less saturated fats than butter or bacon fat and far more of the health-promoting mono- and polyunsaturated fats. (This duck fat replaces Rougié's popular goose fat, which the company is no longer exporting to the US.)