I have experimented with various substitutes for duck fat to determine the finest alternative.
No matter your reasons for not using duck fat or what you’re making.
Here’s a quick summary.
The top substitute for duck fat is another flavored animal fat, such as chicken fat (schmaltz). Lard or vegetable shortening are affordable alternatives, but combining them with a bit of duck, chicken, or bacon fat enhances the flavor. In urgent situations, neutral oils like canola oil can suffice. I also enjoy using ghee!
Let’s dive in
The experiment
I prepared a batch of roast potatoes to experiment with ten different alternatives to duck fat.
Duck fat offers an intense, flavorful, and slightly earthy taste to various meals. Additionally, it excels at providing a delightful crispiness to foods. While there are not many alternatives that replicate its unique flavor profile, there are numerous fats that are effective at achieving that desirable crunch.
Common dishes that use duck fat and the best substitutes
Here are some typical uses for duck fat and suitable alternatives:
- For duck confit, try using schmaltz, lard, or canola oil.
- When roasting or frying, opt for goose fat, schmaltz, ghee, or any cooking oil.
- In baking, consider lard, vegetable shortening, or goose fat.
- For sauces and salad dressings, you can use schmaltz or bacon grease.
11 Best Duck Fat Substitutes
1. Goose fat
Goose fat is an excellent alternative to duck fat since, in essence, geese are simply larger versions of ducks.
Both types of fat have a rich and luxurious texture, and they both contribute a deep, savory taste to a variety of culinary creations. If we dig a bit deeper, goose fat usually has a slightly more pronounced gamey flavor, whereas duck fat is characterized by a lighter and sweeter taste.
However, for the majority of people, the differences in flavor are quite minor and may go unnoticed.
During the holiday season, goose fat is often easier to find than duck fat in stores. On the downside, if cost is a concern, goose fat tends to be pricier, making it a less desirable substitute from a budget standpoint.
2. Chicken fat
Chicken fat is produced by rendering chicken. Nonetheless, it can also be created while cooking chicken meat, as the fat will liquefy during the process. This fat can be repurposed for other culinary creations.
Rendered fats from chicken and goose are referred to as schmaltz. Schmaltz is utilized in various dishes, including chicken soup, roasted potatoes, and onions, as well as in the preparation of mayonnaise or salad dressings, or as an alternative to butter or oil in baked goods.
3. Turkey fat
Turkey fat serves as an alternative to duck fat when you find yourself without it. The flavor profile of turkey fat is similar to that of chicken, and it possesses a high smoke point.
This makes it an excellent choice for various cooking methods such as deep frying, and it also works well in dishes like stews and soups, as well as when preparing potatoes or making popcorn. Additionally, you might consider using it as a spread on toasted bread, creating a delicious and savory treat.
4. Lard (pork fat)
Lard, which is rendered pig fat, lacks the strong flavor of duck fat or schmaltz and has a mild taste. However, it is very affordable and readily available in most supermarkets.
Its mildness makes it perfect for dishes where other flavors take center stage. You can always enhance the seasoning to elevate the taste!
Tip: Combining lard with a little duck fat can infuse a rich, savory flavor into your meal without costing too much.
5. Ghee
Ghee is essentially butter that has had the moisture content removed, resulting in a flavor that is significantly more concentrated. We appreciate the richness it brings to our dishes.
Additionally, ghee boasts a higher smoke point compared to regular butter, making it ideal for cooking methods that require high temperatures, such as searing meats or frying vegetables. This means you can achieve a beautiful sear without the worry of creating a burnt residue.
When we prepared our butter chicken using ghee, the dish came out exceptionally well. The ghee contributed a bolder and fuller flavor to the overall meal.
In terms of texture, ghee is noticeably smoother than traditional butter. It has a luxurious, silky quality rather than a heavy, greasy feel. We highly recommend you give it a try.
6. Bacon Grease
For fans of bacon, utilizing bacon grease is revolutionary. It infuses a unique smoky and savory taste that’s tough to match.
Besides enhancing flavor, it contributes a deep richness to your meals. It’s ideal for sautéing or roasting vegetables.
When we fry our breakfast eggs in bacon grease, they’re always popular. Plus, it’s more pliable than lard, making it easier to use.
7. Tallow (beef fat)
Tallow, which is beef fat that has been rendered, is another possible substitute for duck fat.
Similar to lard, tallow has a mild flavor and can withstand high temperatures.
While it doesn’t provide the same flavors as duck fat, it does enhance the dish and is excellent for achieving a crispy texture.
Tip: Occasionally, you can find flavored tallow that includes herbs or spices, perfect for adding extra taste.
8. Olive Oil
Olive oil has a flavor that is fruity, gentle, and occasionally spicy. It works well for roasting and sautéing.
It brings a mild but noticeable taste to our meals. Due to its lower smoke point, it’s more suitable for cooking over medium heat.
Using olive oil gives our vegetables a fresh, light touch. Being liquid at room temperature makes it convenient and versatile to use.
9. Canola oil (or any neutral oil)
Canola oil isn’t the fanciest replacement for duck fat, but it’s budget-friendly and likely already in your pantry.
This mild oil won’t add any strong tastes, making it suitable for recipes where duck fat is more about functionality than flavor.
By the way, feel free to use any neutral oil you prefer. You can also opt for a flavored oil, as long as it complements your meal.
10. Vegetable shortening
Vegetable shortening refers to a type of plant-based fat that remains in a solid state when kept at room temperature. This versatile ingredient is produced through the hydrogenation of various oils, including soybean, palm, or cottonseed oil. One of the key characteristics of shortening is its neutral taste, which can vary slightly based on the specific oil that is utilized in its production.
This makes vegetable shortening a popular choice for a range of cooking applications, such as frying, baking cookies, making pies, crafting pastries, and preparing numerous other culinary creations. By using shortening, cooks can achieve a desirable texture and consistency in their dishes while ensuring that the flavors of the other ingredients shine through without interference.
11. Sunflower oil
Sunflower oil comes from sunflower seeds and has a distinct nutty taste. It is suitable for various cooking methods, including baking, roasting, and deep-frying. With a high smoke point, sunflower oil works well as a replacement for duck fat when needed. Nevertheless, the flavor won’t be identical to that of duck fat.
Butter [avoid]
Some references indicate that butter can be used in place of duck fat, but this is generally not advisable, except in baking.
Duck fat has a smoke point of around 375°F, whereas butter’s smoke point is approximately 350°F. Therefore, duck fat can endure higher temperatures without burning.
Using butter instead of duck fat increases the likelihood of burning the butter, resulting in a bitter flavor.
Additionally, butter will not achieve the same level of crispiness because it contains water, which produces steam during cooking.
These concerns do not apply when baking, so butter can be substituted for duck fat in that context. It is also suitable for sautéing.
Related Questions
What can I substitute for duck fat in roast potatoes?
You can use goose fat, turkey fat, or lard instead of duck fat for roasting potatoes. These alternatives will help achieve a crispy texture.
How do you make duck fat?
Duck fat is produced by melting the fat while the duck is being cooked.
Can you use lard instead of duck fat?
Lard can be used instead of duck fat, but the flavor will change. The result won’t taste the same as when using duck fat.
Summary
Duck fat is often referred to as “liquid gold” due to its distinctive flavor that is irreplaceable. It’s perfect for French fries, fried chicken, roasted vegetables, popcorn, and more.
If you haven’t experienced a dish made with duck fat, you should definitely try one—you won’t regret it. If you already enjoy using duck fat but don’t have any available, you can use the substitutes listed earlier.