pg, maybe it's just me, but i've never found duck fat to have much flavor (unless it came off a chinese style roasted duck or a duck i smoked) but it will physically WORK as a sub. Bacon fat just has alot more flavor. And fwiw, I really do not like the flavor of chicken fat, so make sure, as usual, to taste-test whatever you are thinking of using! one chef's ceiling is another chef's floor, right?!
I have used duck fat before, and while it works it's not at good as bacon fat. If I were looking for and alternative I would look for chicken fat, or schmaltz which is really good.
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