Duck fat is NOT a saturated fat. It is primarily MONOUNSATURATED and it also contains a pretty significant amount of omega-6 at that.
That polyunsaturated omega-6 content will easily go rancid if exposed to heat and that can cause all sorts of information, oxidization, etc. which is not a good thing at ALL.
And YES, fat quality is extremely important. Fat is where the majority of toxins and nasty hormones or chemicals accumulate in animals, so getting fat from animals that are less likely to have been exposed is, in my humble opinion, even more important than the muscle meat of the animal.
Also, cooking in fat is a GREAT idea. But the only fats I ever cook with these days are coconut oil, butter, ghee, and tallow. I will use olive oil for sauces, dips, and dressings that are uncooked. Or just drizzle it on some steamed veggies after they've cooled a tad.
Last edited by Drumroll; 01-05-2014 at 07:46 PM.
"The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."