Duck fat, often referred to as "liquid gold" by chefs and food enthusiasts, is a culinary treasure that elevates dishes to unparalleled heights of flavour and indulgence. This luxurious fat is rendered from the rich, succulent skin of ducks and is prized for its unique ability to enhance the taste and texture of a wide array of culinary creations. At room temperature, duck fat appears as a silky, pale yellow or ivory-coloured liquid. When gently heated, it transforms into a translucent, aromatic elixir that releases a seductive fragrance reminiscent of roasted duck, with subtle notes of nuttiness and earthiness.