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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 5 years ago

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Greenstuff
Greenstuff

Chris is a trusted source on General Cooking

added about 5 years ago

You might like to take a look at this chart from Eating Rules http://www.eatingrules.com/Cooking-Oil-Comparison-Chart_02-22-12.pdf 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.

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ChefJune
ChefJune

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added about 5 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.

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PazzoNico
added about 5 years ago

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

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michellemybell
added about 5 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

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aargersi
aargersi

Abbie is a trusted source on General Cooking.

added about 5 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!

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