Duck Fat
Anas platyrhynchos domesticus
Also known as: duck tallow, rendered duck fat, duck drippings
A comprehensive guide to duck fat - from rendering to cooking to skincare.
Duck Fat Properties
Texture
Soft, semi-solid at room temperature
Availability
Good - grocery stores, butchers, online
Nutrition Highlights
Best Uses for Duck Fat
Duck Fat vs Beef Tallow
Duck fat is softer and has a lower smoke point than beef tallow. It has a more pronounced savory flavor. Often preferred for potatoes and poultry dishes. More expensive but prized in French cooking.
Rendering Duck Fat
Save fat from roasting ducks or buy duck skin/fat trimmings. Render slowly to avoid burning. Duck fat liquefies at low temperatures and stores well in the refrigerator for months.
Historical Uses
Duck fat is a cornerstone of French cuisine, particularly in the southwest regions. Duck confit, made by cooking duck legs in their own fat, dates back centuries as a preservation method.