Forktionary

Duck Fat

N/A (animal product) Cooking Fat

Duck Fat Cooking Fat

At a Glance

  • Category Cooking Fat

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 by chefs for its rich flavor, high smoke point, and ability to create exceptionally crispy foods.

Omega-3 Fatty Acids Contains beneficial monounsaturated fats.
Primary Use Roasting, frying, confit.
Smoke Point Approximately 375°F (190°C).

Flavor Profile

The primary flavor notes for Duck Fat are:

Rich Savory Umami Mildly Gamey (when used abundantly)

Chef’s Secret

Always store rendered duck fat in the refrigerator, where it will solidify, extending its shelf life significantly and preventing rancidity.

Best Substitutes

Butter

for flavor, lower smoke point
Ratio 1:1

Lard

for texture/smoke point, different flavor
Ratio 1:1

Grapeseed Oil

for smoke point, neutral flavor
Ratio 1:1

Buying Guide

Purchase rendered duck fat, often found in jars or tubs in the gourmet or refrigerated section. Ensure it's 100% pure duck fat.

Culinary Pairings

Potatoes root vegetables chicken steak eggs mushrooms bread (for confit/frying)