What? Duck fat?

Wow, I got a little over 800 hits without knowing. My blog even got to the top story. Amazing. I certainly hope that more and more people will be inspired to keep on cooking. Why did I choose "Duck Fat" for this title? You might ask. I recently bought a jar of duck fat from William Sonoma (SW). I was inspired by the duck confit recipe and a food traveling show in Taiwan. I wanted to see what I could do with it. It got me thinking. Some restaurants in France cook with duck fat. I've heard that duck fat is illegal to import, except from Canada. I don't think many people cook with it in the States. Bacon fat is probably more common. Vegetable oil, olive oil, and the like are also common in many households. Duck meat tends to be greasy as the bacon, but less common. Duck fat rarely appears in any recipes. One of the popular Chinese dishes is Pekin Duck. But, general speaking, Chinese cooking style tends to use peanut oil for its high smoking point nature. To my best knowledge, I've never heard anyone using duck fat for any kinds of Asian cuisines. I'm standing corrected, as long as you can provide the legitimate information. Regardless the religious views, the Asian ethnicities (i.e. Chinese, Korean, Japanese, Malay, Indonesians, Indians, Filipinos, etc), experienced chefs, etc, what's your view on this? Do Asian cook with duck fat? Please note that if you would like to comment, please keep it educational, civil, within reasons, and be polite. Or I will remove your comment(s). Negativities are not welcomed here.