Kacsazsír

Kacsazsír is the rendered fat of a domestic duck. It is a traditional ingredient in Hungarian cuisine and is also used in other European cuisines. The fat is typically rendered by slow-cooking pieces of duck fat in a pan or oven until the fat melts away from the skin and meat. The resulting liquid fat can be strained and stored for later use.

Kacsazsír is known for its rich flavor and high smoke point, making it suitable for frying and roasting. It is often used to cook potatoes, vegetables, and meats, imparting a distinct savory taste. In Hungarian cooking, it is a key component in dishes such as lángos, a deep-fried flatbread, and various roasted duck preparations. Beyond its culinary applications, kacsazsír has also been historically used for medicinal purposes, particularly for skin ailments.

The composition of kacsazsír is primarily monounsaturated and saturated fats. While it is a rich source of fat, it is appreciated for the depth of flavor it adds to dishes. When stored properly in a cool, dark place, it can last for an extended period. Its use reflects a traditional approach to utilizing all parts of an animal in cooking, minimizing waste and maximizing flavor.