Your go-to oil for frying is probably enough to get the job done without going the extra mile. Duck fat does exactly that.

rendered duck or chicken fat, or oil. When the fat is hot, add the lap cheung, yuen cheung and duck meat. Stir-fry over a high flame until the meat is lightly browned and the fat starts to render out.

The farm is a top supplier of duck for high-end restaurants, including eateries on Long Island and in New York City.