Duck Fat — Rich, Versatile, Naturally Nutritious

Duck fat is prized in kitchens and on nutrient-focused plates for its rich flavor and beneficial nutrient profile. It’s naturally high in selenium and zinc, and contains more monounsaturated fat than saturated fat — a profile associated with lowering blood cholesterol. Compared with butter and some vegetable oils, duck fat also has less saturated fat, making it a flavorful, nutrient-dense alternative.

Culinary uses

• Roast potatoes: the classic pairing — crisp exterior, fluffy interior, and deep savory flavor.

• High-heat cooking: ideal for frying, searing, and roasting thanks to a high smoke point.

• Baking: adds a rich, buttery mouthfeel to pies, pastries, and savory bakes.

• Substitute for other fats: use in place of cooking oils, butter, or lard for enhanced flavor and texture.

Storage and shelf life

• Store in a cool, dry place away from direct sunlight.

• After opening, refrigeration is recommended to maintain quality.

• When kept free from contamination (no foreign foods or water), duck fat is technically stable for years.

Notes

• For best flavor and longevity, use clean utensils and avoid introducing moisture or food particles into the container.

• Ideal for those following carnivore or animal-based diets seeking nutrient-dense cooking fats.