It makes it more savory. The French way. Cooking in rendered poultry fat has long been common practice in southwestern France, although the growing numbers of chefs who have adopted it generally don't say so on the menu. Still, you might not appreciate the extra calories if you're ordering poached fish to maintain your dietetic virtue. And vegetarians worried about lurking animal fat should ask.
Chefs contend there's nothing like saut eing potatoes in duck fat to add a certain je ne sais quoi .
Some say it's time we learned to live with fat. The USDA gives its tips on handling duck and goose . World Report Inc. All rights reserved.