duck
Duck Fat
Fat rendered out from under a duck's skin and strained clean. About half of it is monounsaturated — closer in makeup to olive oil than to butter — and it smokes around 375°F against butter's 300°F. Its reputation rests almost entirely on what it does to a roast potato.
In one line
The reason a restaurant roast potato doesn't taste like yours.
Buy it if
You roast potatoes often enough to care, or you're planning a confit.
What it actually is: the fat rendered from under a duck's skin, strained and cooled until it sets into a soft ivory solid. Roughly half of it is monounsaturated — the fat that dominates olive oil — which is why it stays spoonable in the fridge instead of setting brick-hard like beef tallow.
Why potatoes. Parboil floury potatoes until the edges go soft, drain them, then shake the pan hard enough to rough the surfaces into a starchy paste. That paste is what crisps. Duck fat smokes around 375°F against butter's 300°F, so it survives oven-roasting heat that would burn butter, and it coats more thinly than oil — the crust ends up shattering rather than greasy.
It keeps for months, but only if it is clean. Fat itself is slow to spoil; water and meat particles are not. Strain rendered fat through a fine sieve, let it settle, and leave the cloudy layer at the bottom behind. Covered in the fridge it is good for months, and it freezes indefinitely.
You can make your own. Every duck breast you sear gives up a few tablespoons, and a whole roast bird gives up a cup or more. Pour it off while it is warm, strain it, and stop buying it.
Where it comes from on the animal
| Species | duck |
|---|---|
| Subprimal | rendered subcutaneous and cavity fat |
What else it’s called
How to cook Duck Fat
| Best methods | Roast Confit Pan fry Deep fry Bake |
|---|---|
| Cook to | Not a doneness question — but keep it under about 375°F, where it starts to smoke and break down. |
Common questions
Is duck fat healthier than butter?
It has less saturated fat than butter and considerably more monounsaturated fat, which is the fat olive oil is prized for. It is still fat, at the same nine calories a gram. The honest answer is that it is a better fat than butter for high heat, and not a health food.
How long does it keep?
Months in the fridge, effectively forever in the freezer — provided it was strained and has no meat juice or water left in it. If it smells sharp or crayon-like rather than faintly of duck, it has gone rancid and should be thrown out.
Can I reuse it after cooking in it?
Yes, several times over. Strain it while it is still liquid. Stop when it darkens, thickens, or starts smoking at a lower temperature than it used to.
What is it good for besides potatoes?
Confit, obviously. Beyond that: the fat you start a mirepoix in, roasted root vegetables, fried eggs, popcorn, and rubbed under the skin of a lean bird before roasting. It is not the fat for anything you want to taste clean and neutral — it brings its own flavor.
More duck
Foie Gras
A liver that is mostly fat, and dissolves if you look away.
Whole Duck
One bird, two cuts that want different temperatures.
Duck Bacon
Bacon in shape and cure only — it cooks like something else entirely.
Duck Leg
Same bird, opposite rulebook.
Duck Breast
The only poultry you cook to medium-rare.