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
The composition of kacsazsír is primarily monounsaturated and saturated fats. While it is a rich source of