Duck fat is one of those ingredients that chefs are deeply passionate about, with good reason: it is simply one of the finest animal fats for cooking.
With a silky mouth feel, subtle flavor, and a high smoke point, it’s perfect for high-heat cooking (we use it for pan searing all the time).
Partner duck fat with its natural ally: the potato. To experience the best french fries ever, try them bistro-style, fried in a fragrant pot of duck fat. Magnifique!
Just the facts
- All natural
- No added preservatives or artificial ingredients
- Low in saturated fat
- Ships frozen (best kept frozen)
- Product of USA
- For best taste, use within 6 months of receipt and/or by the expiration date on the package
There’s been a lot of talk about the healthy balance of monounsaturated fat and saturated fat (mostly linoleic acid) in duck fat, and conjecture that is it a factor in the “French Paradox.” Indeed, duck fat is a staple in every kitchen in Southwest France.
Unlike butter or olive oil, duck fat can be recycled (unless there are a lot of burnt bits from what you cooked). Strain duck fat and store it.
Duck fat stores in the freezer for a long time, which is why you should never be caught without it. Take it out an hour before cooking to soften, or use a hot spoon to scrape off a small amount. Stock up with a few tubs and transform your cooking repertoire.
Use duck fat in place of oil in salad dressings, sauté mushrooms or vegetables in it, and use for pan searing. Get it good and hot before adding meat to the pan. Rub duck fat over the skin of lean game birds, chickens or turkeys before roasting for a burnished, crispy finish.
You’ve got to have duck fat to confit. Slow cook duck legs, breasts, turkey legs, even garlic in duck fat for tender and tasty results.