Duck fat is often referred to as "liquid gold" because of its rich, delicious taste and its versatility in cooking. It is a prized ingredient in many traditional French and other European cuisines, and is used for frying, sautéing, and roasting. Its high smoke point of about 375°F means it can be used for high-heat cooking methods without breaking down and creating harmful smoke compounds. Duck fat also contains a higher proportion of monounsaturated and polyunsaturated fats than goose or pork fats, which are considered to be healthier fats. Additionally, its rich flavor is considered by many chefs and food enthusiasts to be superior to other types of fats, which is why it is often referred to as "liquid gold."