question about duck fat
Hi Chowhound cooks,
Question for you: how long can duck fat sit in the fridge for?
A few weeks ago, I came into 2 leftover roasted ducks and simmered them for stock.
Afterwards, there was a thick layer of fat and I thought "Oh great, I'll save that fat for something".
3 weeks have gone by and I am just now remember that treasure in the back of my fridge.
Is it safe to use? And if so, how long do you think it can last?
Weeks? You're worried about weeks?
Try months, my lady.
Duck fat will keep in the fridge for many months, usu. at least 6 ... although I've never had occasion to test the boundaries of exactly how many months.
If longer than say 6 months, I would freeze.
But do you really *need* an excuse to use duck fat? C'mon, live a little!
re: Lynndsey Rigberg
yes, get rid of the broth (put it into something else, but don't throw it away!) then keep that container of ducky deliciousness in your fridge and use it liberally.
(I *did* find a container in my fridge this week that had grown some pink mold, so it went in the trash, but first, I don't even know how long that's been in there -- and second, for me it's not a big deal because duck is a regular feature on our table)
First let me thank you for reminding me that I have duck fat in the refrig. It has been there for so long I can't remember when I made that duck. I have it in a dyson mustard jar and took it out this morning and it is as clean as when I first put it there....so, I guess you can keep duck fat in the refrig. for a very long time without anything going bad. Secondly, I made some wonderful homefries (thank's kevine!) and scrambled eggs with proscuitto cotto. Wow did we enjoy that brunch, not fancy but totally satisfing. Hope that helps with your duck fat questionn....
Hint on preserving home-rendered fats (including lard, tallow, too):
Melt and strain through a chinois or a few layers of cheesecloth. Put in a container, mix with some water, cover and shake vigorously; the water will capture impurities. Refrigerate overnight or for a day. Use a knife to separate fat from edge of container - create a channel or two where air and liquid can drain out. Then remove the fat and cut off the layer that faced the liquid. You now have reasonably purified fat. You can re-melt to be remolded in a container of choice. Refrigerate for 6-12 months or freeze indefinitely.
I've been known to have an on-going fat reserve (duck, chicken, pork etc) often being partially replenished and I think it was into it's second year with no problems when I moved.