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How long can I store duck fat in the fridge?

c oliver Jan 5, 2010 03:13 PM

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.

  1. nomadchowwoman Jan 12, 2010 12:38 PM

    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
      c oliver Jan 12, 2010 12:40 PM

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

      1. re: c oliver
        s
        Spot Jan 12, 2010 01:18 PM

        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.

    2. Sarah Perry Jan 12, 2010 12:02 PM

      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
        Will Owen Jan 13, 2010 04:42 PM

        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. BobB Jan 7, 2010 08:10 AM

        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. goodhealthgourmet Jan 5, 2010 03:18 PM

          depends who you ask. estimates range from 6 months to "forever" ;)

          http://chowhound.chow.com/topics/354211
          http://chowhound.chow.com/topics/284673
          http://www.stilltasty.com/fooditems/i...

          6 Replies
          1. re: goodhealthgourmet
            c oliver Jan 5, 2010 03:23 PM

            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
              goodhealthgourmet Jan 5, 2010 03:34 PM

              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...
              http://www.gourmet.com/recipes/2000s/...

              1. re: goodhealthgourmet
                s
                Shirley Jan 7, 2010 09:18 AM

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

                1. re: goodhealthgourmet
                  c oliver Jan 7, 2010 09:50 AM

                  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
                  MMRuth Jan 6, 2010 02:27 PM

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

                  1. re: MMRuth
                    c oliver Jan 6, 2010 02:30 PM

                    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 :)

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