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Is Duck Fat Good Fat?

Duck Fat is Seen as Healthier than Butter, Pork or Beef Fat. And it’s Tasty…!

I’ve always said that duck fat is good for you. That’s a bit tongue in cheek (not duck tongues of which I’ve just seen a picture), because it’s not as healthy as fresh air or a tomato but for fat it is remarkably good. And as I said above, it tastes good and I might even go as far as saying it tastes the better than anything for frying, roasting, etc.

So why am I now saying that YES, it is a good fat. Of course there are arguments and apologists for just about everything but on the whole duck fat isn’t as bad as it looks or tastes. here are some of the reasons. If you’re unsatisfied with any of this, please do your own research…

    • It’s not processed. It’s from one place – ducks! Compared to all the modern “low fat” stuff it has the distinct benefit of being a one source, unadulterated natural product
    • It’s low in saturated fats. Duck fat is 62% un-saturated – that’s the good stuff from a  cholesterol point of view
    • It has some saturated fats but it’s lower considerably than butter
    • It has a surprisingly high level of a mono-unsaturated fat called oleic acid – whuich is what makes olive oil so popular and is often credited witgh being the secrte of the Mediterranean diet and it’s association with longevity. 40% of duck fat is oleic acid (vs olive oil’s 71%), so it’s not quite in that league
    • Chart nicked from “Best Health Mag”. Thanks…

      As you can see from this chart, it falls in the middle (though in fact some vegetable oils are even better than olive oil). NB Mono’s are best, I think, then un-saturated then saturated. If something is high in one it means it’s lower in the others!

    • This is by far from conclusive but I’ve just picked this up from another site (www.edinformatics.com) and it does beg a question or two…

      The French Paradox: In the United States, 315 of every 100,000 middle-aged men die of heart attacks each year. In France the rate is 145 per 100,000. However, In the Gascony region, where goose and duck liver form a staple of the diet, this rate is only 80 per 100,000… This phenomenon has recently gained international attention as the French Paradox –They eat more fat in Gascony than anyplace else, but they live the longest .

It should also be noted in duck  fat’s favour that it cooks ata high temperature and doesn’t burn like butter.

 

3 Comments

  1. Melinda says:

    Hello,

    We often have confit and usually keep the fat for roasting potatoes etc on another occasion. I have too much to keep in the fridge and want to freeze some . My questions are:
    1. How long is it ok to keep the fat in a domestic fridge?
    2. Do I have to render it in any way before freezing it in usable quantities?
    Many thanks,

    Melinda

    1. Love A Duck says:

      Dear Melinda,

      I have never frozen duck fat so I don’t know. When I have it, it becomes my standard frying medium. (It’s better fat thana butter for health for frying – closer to olive oil in it’s properties. There’s nothing more important in terms of fridge space!

      It keep for ever (well a long time, 3-6 months?) in the fridge provided you don’t introduce other things off a spoon or knife so always use a clean implement when taking fat out. It’s either OK to the eye or you can see mould if it’s got food matter above the surface.

      I wouldn’t render before freezing but that’s pure guesswork.

      PLEASE let me know if you freeze and defrost successfully.

      1. Love A Duck says:

        Melinda has written back:
        Thanks for that. I have frozen it in ice cube trays and will see what it’s like. Regards, Melinda

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