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Food-lovers are quickly discovering the culinary benefits of cooking with duck fat. It is most well known for being used to make the classic French Duck Confit dish and making the world's best roast potatoes but it is so versatile it can be used in many recipes such as pie crusts and pastries, wok frying or as a substitute for butter in everyday cooking.
Did you know:
Duck fat has a higher percentage of mono-unsaturated fat than saturated fat. Mono-unsaturated fats can help to lower levels of blood cholesterol.
Duck fat actually contains a lower percentage of saturated fats than butter and some plant oils such as palm kernel and coconut.
Duck fat has a has a high smoke point, which means you can cook it to very hot temperatures without it smoking or adopting an off flavor. And unlike butter or olive oil, duck fat can be recycled.
Best of all is its taste and rich flavour, a fact well known to some pastry chefs who use it in their croissants and tart dough.
Remember that all fats should be used in moderation and it is important for a healthy diet to choose variety, balance and moderation. But duck fat can be easily incorporated into a well balanced, healthy diet and tastes delicious.
Invite duck fat into your life. With duck fat's high unsurpassed flavour, high smoke point and high percentage of mono-unsaturated fat you will wonder how you ever lived without it.
Chef Quotes on Duck Fat
Jamie Oliver: "Duck fat can be kept for making the best roast spuds another day"
Delia Smith: "The fat is brilliant for roast potatoes, so don't throw it away"