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Jun 30, 2011 10:07 PM

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?


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  1. 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!

    6 Replies
    1. re: ipsedixit

      As always, you are awesome with a fast and reassuring answer! One more question, there's like an inch of gelatinzed broth under the fat. I should probably separate that now and throw that part away right?

      1. 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)

        1. re: Lynndsey Rigberg

          i dont' know, i kept goose fat for roughly 7 months, and there was always a little broth in there. didn't matter. cooked my scrambled eggs in that every. single. day.


          1. re: linguafood

            I'm always adventurous. I see mold on my duck fat (or any fat)? I simply skim it off and proceed as normal. Just like cheese!

            1. re: ipsedixit

              not when it's pink or orange -- blue, green or grey -- scrape away.

              The pink and orange molds are the ones that produce some pretty nasty toxins that travel fairly deep into the host substance, and should be thrown away entirely.

        2. I always freeze my fat and keep it for months or longer. never had a problem.

          1 Reply
          1. re: cocktailhour

            Same here. I usually use it when making home-fried potatoes. I pull it out of the freezer and slice off a couple of tablespoons worth and use it like butter for frying.

          2. 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, 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....

            3 Replies
            1. re: heylids

              I've had a 16oz. container in my fridge since about Christmas. Same as yours.

              1. re: bobcam90

                don't you just love

                I'm kind of glad that I don't think about duck fat on a regular basis...or I would be needing a new wardrobe,,,in a larger, though we sure loved our brunch...mmmm duck fat..

                1. re: heylids

                  A buddy of mine was telling me just yesterday that he made hashbrowns using 1/8" of duck fat in the bottom of the nonstick skillet. Had me checking my inventory and realizing I was getting lower than I'm comfortable with.

            2. 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.

              1 Reply
              1. re: Karl S

                what a clever idea! thank you so much!!!

              2. 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.