Duck fat

graisse de canard · duck fat

Flavor and role: Rendered and strained duck fat, rich and deeply flavored. Potatoes roasted in it turn very crisp outside and tender inside.
Smoke point: 190℃
Typical dishes and uses: Confit de canard, roast potatoes, cassoulet, French sauteed potatoes
Substitutes: Replace 1:1 with lard or butter.
Storage: Refrigerate 6 months, freeze 1 year.
Main countries: France · Hungary · China
Used in this book: Cassoulet Slow-Baked Cassoulet with Pork-Rind Bean Stock and Garlic-Parsley Crust Cassoulet Tartine with Crispy Duck and Garlic Crumbs Anchovy-Rosemary Butterflied Lamb with Red Wine Jus

Updated 2026-10-10