Running low on duck fat? Here are the best verified substitutes, including how to adjust your measurements.
About duck fat
Duck fat is the rendered fat from ducks, prized for its rich, savory flavour and exceptionally high smoke point. It is widely used in French cuisine to produce famously crispy roast potatoes, confit duck, and sautéed vegetables. Its unique fatty acid profile gives it a silky texture and a subtle meaty depth that elevates both savoury dishes and pastry.
Best substitute
Goose fat is the closest substitute to duck fat, sharing a very similar flavour profile, smoke point, and fatty acid composition. It produces equally crispy roast potatoes and works beautifully in confit preparations.
Alternative
Rendered pork lard has a comparable smoke point and produces excellently crispy results when roasting. It lacks the distinct poultry flavour of duck fat but delivers a similarly rich, savoury result in most applications.
Alternative
Beef tallow is a rendered fat with a high smoke point and robust savoury flavour that works well for high-heat roasting and frying. It imparts a beefier taste than duck fat, so it is best in dishes where that won't clash.
| Country | Name |
|---|---|
| Australia | duck fat |
| FR | graisse de canard |
| United Kingdom | duck fat |
| United States | duck fat |
Alternative
Ghee is clarified butter with the milk solids removed, giving it a high smoke point suitable for roasting and frying. It adds a rich, buttery flavour rather than a meaty one, but still produces nicely crisped results.
Alternative
Refined coconut oil has a moderately high smoke point and neutral flavour, making it a viable vegan substitute for roasting vegetables or pan-frying. It will not replicate the savoury depth of duck fat but provides adequate fat for crispiness.