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Jan 5, 2010 03:13 PM

How long can I store duck fat in the fridge?

That about says it :) I bought about a pint container of duck fat recently and am wondering how long I can keep it in the fridge before I freeze it. I figured when I DO freeze it I'm going to do it in 2'ish tablespoon portions. Any suggestions would be appreciated.

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    1. re: goodhealthgourmet

      Shame on ME for not searching and thank YOU, ghg, for being so organized. It will be long gone before six months. I cooked potatoes with it last night and it was SO delicious. Thanks.

      1. re: c oliver

        my pleasure. and i'm sure you'll have no problem finding ways to use it up, but if you have an urge to bake focaccia...

        1. re: goodhealthgourmet

          Wow, that sounds good! I made yorkshire pudding with duckfat over the holidays. It was amazing!

          1. re: goodhealthgourmet

            We live at 6200' elevation and I'm a nervous nelly about baking and would hate to waste duck fat. I'm going to try some plain kinda bread this winter and see what happens.

          2. re: c oliver

            I'm in the forever camp - in the back of the fridge.

            1. re: MMRuth

              I'm very happy with forever. My freezer looks like Jeffrey Dahmer's with all the good meat deals I've found lately. And just added 10# of pork belly to it! Will be asking for expert advice when I try to make Momofuku's pork buns :)

        2. I tend to do a lot of duck & goose roasting around the holiday season each year, and the extra fat keeps well in the fridge until I render the next batch the following year. "Officially" it's good for eight months refrigerated, years frozen, but I've never had a problem with 12-month old refrigerated fat for cooking.

          1. I don't use much duck fat and mine was definitely rancid after a year in the fridge. I really shouldn't buy quarts of duck fat.

            1 Reply
            1. re: Sarah Perry

              I have some that's doing just fine after several years, although I do use it and then re-strain it at least once a year. Are you sure there was no residual meat juice or whatever left in yours? Of course if you say you shouldn't buy quarts, I'm guessing you use it as a cooking fat rather than to make confit, which is my primary use for it. And I'm forgetting that "rancid" and "spoiled" are two different things, rancidity being caused by oxidation - so perhaps your fat was overcooked when it was rendered? Or not sealed tightly enough?

            2. Although my experience has been that it lasts a looong time in the fridge, when I have a good bit, I freeze the lot of it it in a single plastic container and scoop out what I need w/a small-sized ice cream scoop.

              2 Replies
              1. re: nomadchowwoman

                That had been my original thought and I DO have a small container in the freezer also.

                1. re: c oliver

                  FWIW, I've got more freezer than refrigerator space, so I melt mine, then freeze it in plastic ice cube trays, pop out the cubes, into the ziploc they go. 1 cube is the prefect amount for making (among other things) non-fat canned refried beans really, really good.