As the old adage goes, the flavor is in the fat, and nowhere does that prove more true than in the case of Duck Fat. The reigning king of the kitchen, it is more popularly known as “liquid gold” among chefs and foodies. It adds a meaty richness to dishes and a wonderful texture. Preferred by gourmands in place of other animal fats and oils, it is the ideal choice for frying potatoes, roasting vegetables, and creating next-level sauces; even pastries can benefit from the delicious qualities of duck fat.
What is Duck Fat?
Duck fat is the liquid fat obtained from duck meat, typically through a slow cooking process called rendering, that allows the fat to melt and separate from the meat.
A popular culinary ingredient, duck fat adds a distinctive taste and imparts a deliciously crispy texture to foods. Chefs appreciate it for its high smoke point and versatility, using it to enhance the flavor of a range of dishes. It's essential in the preparation of confit, a traditional French method of slow-cooking meat or vegetables in fat. The unique flavor profile of duck adds a gourmet touch to many recipes, making it a sought-after ingredient in the culinary world.
Flavor Profile of Duck Fat
Duck fat has a luxurious and full-bodied richness that adds depth to dishes. Its taste is described as savory, meaty, and slightly sweet. With the ability to carry and enhance the flavors of other ingredients, it complements the natural taste of various foods without overpowering them.
Cooking with Duck Fat
Duck fat’s high smoke point gives you more flexibility in the kitchen. The smoke point is the temperature at which an oil starts to burn, and when heated past this point, it can begin to impart off-flavors and even spontaneously ignite. Suitable for temperatures up to 375F, use this versatile ingredient for everything from sautéing to deep-frying. Keep your flavors just right and enjoy a wider range of options by using duck fat in your recipes.
Duck Fat Recipes
Full of aromatic flavor and boasting a high smoke point, it’s no wonder that it's a favorite among well-seasoned chefs. Here are some of our favorite dishes to prepare using this exceptional ingredient.
Duck Fat Fries
- A luxurious twist on this classic side where potatoes are cooked in duck fat instead of conventional cooking oils.
Savory Pastry Crust
-Use as a portion of the fat when making biscuits or dough for pies and tarts.
Gourmet Popcorn
-In this preparation, popcorn is popped in duck fat, infusing the kernels with a depth of flavor and an indulgent, sophisticated quality.
Roast Fowl
-Rub a generous amount on poultry skin before roasting.
Roasted Potatoes
-Adding fantastic umami-rich flavor, this works with all manner of sturdy vegetables like Brussels sprouts, carrots, and beyond.
Gourmet Steaks
-Swap out butter for duck fat when searing steaks.
Michelin Toast
-An indulgent take on a breakfast staple, a generous amount of fat is spread on slices of bread before being toasted to golden perfection.
Duck fat is also great for creating savory sauces, roux, and gravies. Check out the recipe section at Gourmet Food Store for more delicious ways to use this exceptional ingredient!
Healthy and Delicious
While epicureans adore duck fat for its flavorful properties, it’s also become a darling of the health-conscious. Considered one of the healthiest cooking fats and a great alternative to seed oils, it boasts high levels of monounsaturated and polyunsaturated fats, also known as the “healthy fats”. Consuming these unsaturated varieties can help lower LDL cholesterol and reduce the risk of cardiovascular disease. Lower in saturated fat than both tallow or lard, it also offers anti-inflammatory and antioxidant properties similar to olive oil.
How to Store
For short-term use, store duck fat in the refrigerator, where it will remain semi-solid. If you plan to keep it for an extended period, consider freezing it. In the freezer, duck fat solidifies completely, and can be stored for several months without losing its flavor or quality.
When ready to use, simply scoop out the desired amount and allow it to come to room temperature or melt gently, depending on your culinary needs. Proper storage ensures that it retains its rich taste and remains a versatile cooking ingredient.