Cooking Oil | Paleo

Duck Fat

N/A Allergen-Free
Duck Fat

Sourcing & Taxonomy

  • Family N/A (Animal Product)
  • Primary Cuisine French, European
  • Seasonality Year-Round
  • Source Rendered fat from ducks

The Forktionary Angle

"The unparalleled richness and ability to crisp foods to perfection make duck fat a luxurious and indispensable cooking medium."

Definition

Rendered fat from ducks, prized in cooking for its rich, savory flavor, high smoke point, and ability to create incredibly crispy results.

Sensory Profile

TasteRich, Umami, Slightly Sweet, Savory
TextureSolid (cold), Liquid (warm), Smooth
AromaMeaty, Slightly Gamey, Roasted
AcidityLow

Technical Metrics

Omega-3 Fatty Acids

Contains beneficial monounsaturated fats.

Primary Use

Roasting, frying, confit.

Smoke Point

Approximately 375°F (190°C).

Nutrition Facts

Per 13g (1 tbsp)
Calories900 kcal
Total Fat100 g
Saturated Fat33 g
Trans Fat0 g
Cholesterol100 mg
Protein0 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium0 mg
Iron0 mg
Potassium0 mg

Chef’s Secret

Always strain rendered duck fat through a fine-mesh sieve or cheesecloth after cooking to remove solids, allowing it to be reused multiple times when refrigerated.

Substitutions

Best Match

Lard

1:1

Provides a similar rich, savory flavor and high smoke point, excellent for crisping.

Goose Fat

1:1

Very similar to duck fat in flavor, texture, and culinary applications.

Butter (clarified/ghee)

1:1

Offers a rich, buttery flavor and high smoke point, though less savory.

Vegetable Oil (neutral)

1:1

Good for frying due to high smoke point, but lacks the distinct savory flavor.

Buying Guide

Available in specialty food stores or butcher shops. Store in a cool, dark place, or refrigerate after opening.

Flavor Pairings

Potatoes (duck fat fries) Confit Roasted Vegetables Pan-seared Meats Popovers