I'm a chef and did some training in France and duck fat is for sure used a lot, which I've adopted ever since.

Duck fat is mostly oleic acid, a good mufa, the same as olive oil, and most of the saturated fat is stearic acid, which is generally considered heart friendly, with the smallest proportion, very small, is n:6......Basically beats just about any other cooking fat in my books, any saturated fat for that matter would be a better choice, than either a mufa or pufa. imo