To render the fat out of duck, the fattiest cuts of meat are seared until the fat reaches its melting temperature and starts to leave the rest of the meat. As the fat melts it is spooned off and collected. To do this at home is a productk fat and slowly cooked for hours and hours. This rendered duck fat is also a more flavorful option for saut e;ing or frying. A teaspoon of this in your pan instead of butter when you are quick saut e;ing up some vegetables will be an inc redible improvement from the norm. Duck fat is also healthier then a lot of other cooking fats, as it is very low in saturated fats.