Duck fat is nearly 51% monounsaturated fat, with 36% saturated fat and 14% polyunsaturated fat.
Because of its high proportion of monounsaturated and saturated fats, duck fat remains stable during cooking. Not only does this preserve the delicious flavor of the fat, it also reduces the risk of creating lipid oxidation products (LOPs). These harmful compounds can form when certain fats are exposed to high heat. They have been associated with cellular damage and heart disease.
Perhaps equally important to your health is the lack of processing that duck fat undergoes. While most cooking fats and oils are treated with chemicals, as well as bleached, deodorized and refined, duck fat is simply rendered, or gently “melted” away from the flesh. This creates a healthy cooking fat in its purest form.
100% duck fat , Pasture raised