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What are the consequences of "freely" using duck fat in place of butter?

I always use a high fat Euro/Amish butter when cooking.

asked by epicoryian about 3 years ago
8 answers 10888 views
84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added about 3 years ago

You might like to take a look at this chart from Eating Rules http://www.eatingrules... On its heathy-to-unhealthy axis, it puts duck fat as a little healthier than butter from grass-fed cows and a lot healthier than butter from grain-fed ones. Duck fat has monosaturated fats, which increase "good" cholesterol.

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 3 years ago

Not much will happen to you except your food will be extra delicious. The natives of the Dordogne where duck fat is regularly used in lieu of all others, historically live to a ripe old age, and have a very low incidence of heart disease and stroke.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

You won't have leftovers; you might finish a 4 serving dish all on your own.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

At the end of the day: fat is fat. But, flavor is up for debate! Your food will be extra delicious and nearly impossible to save for later. Yummy! Take me to flavor town. You can also throw in some bacon fat. Gettin a little crazayyyy

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added about 3 years ago

I have used it in cookies with great success:
http://food52.com/recipes...

As a card carrying member of Team Duck Fat, I say use at will!