Poultry
Fat
Duck fat is the culinary prize of the bird—soft gold for roasting potatoes, confiting meats, and frying eggs with savoury depth. It melts cleanly and carries gentle poultry sweetness without heavy greasiness when pure. Render trimmings low and slow, strain, and store cold for months. Use in place of oil where duck aroma is welcome. Confit relies on enough clean fat to submerge legs. Do not confuse burnt roasting-pan sludge with carefully rendered fat.
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Characteristics
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 99 g
- Saturated Fat 34.7 g
- Trans Fat 0.1 g
- Monounsaturated Fat 39.6 g
- Polyunsaturated Fat 24.8 g
- Cholesterol 114 mg
- Sodium 71.3 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0.2 g
- Water 0.3 g
- Energy 892 kcal
- Water 0.3 g
- Protein 0.2 g
- Fat 99 g
- Saturated Fat 34.7 g
- Monounsaturated Fat 39.6 g
- Polyunsaturated Fat 24.8 g
- Omega-3 3.71 g
- Trans Fat 0.1 g
- Vitamins 37.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 8.08 mg
- Vitamin B6 0.5 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 5.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 0.9 µg
- Minerals 389 mg
- Major Minerals 387 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 114 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 8.08 · vitamin-b5-pantothenic-acid: 1 · vitamin-b6: 0.5 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 5.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 0.9 ·
Minerals
Rendered or depot fat is nearly pure lipid energy with negligible carbohydrate.
History
Gascon cookery ran on duck fat as the primary cooking medium.
French fry culture discovered duck fat as a superior potato roasting fat.
Chef pantries worldwide keep jars of duck fat as a flavour foundation.