HOME > Chowhound > Home Cooking >

question about duck fat

l
Lynndsey Rigberg Jun 30, 2011 10:07 PM

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?

Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. ipsedixit RE: Lynndsey Rigberg Jun 30, 2011 10:18 PM

    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
      l
      Lynndsey Rigberg RE: ipsedixit Jun 30, 2011 11:39 PM

      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
        sunshine842 RE: Lynndsey Rigberg Jul 1, 2011 01:36 AM

        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
          linguafood RE: Lynndsey Rigberg Jul 1, 2011 04:00 AM

          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.

          awesomeness.

          1. re: linguafood
            ipsedixit RE: linguafood Jul 1, 2011 09:52 AM

            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
              sunshine842 RE: ipsedixit Jul 1, 2011 10:46 AM

              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. re: Lynndsey Rigberg
            ipsedixit RE: Lynndsey Rigberg Jul 1, 2011 09:51 AM

            Yes separate.

            Enjoy!

        2. c
          cocktailhour RE: Lynndsey Rigberg Jul 1, 2011 03:45 PM

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

          1 Reply
          1. re: cocktailhour
            k
            kevine RE: cocktailhour Jul 2, 2011 04:18 PM

            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. h
            heylids RE: Lynndsey Rigberg Jul 3, 2011 02:45 PM

            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....

            3 Replies
            1. re: heylids
              b
              bobcam90 RE: heylids Jul 3, 2011 02:59 PM

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

              1. re: bobcam90
                h
                heylids RE: bobcam90 Jul 3, 2011 10:32 PM

                don't you just love it.....lol

                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 size...lol, though we sure loved our brunch...mmmm duck fat..

                1. re: heylids
                  b
                  bobcam90 RE: heylids Jul 4, 2011 06:41 AM

                  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. Karl S RE: Lynndsey Rigberg Jul 4, 2011 06:55 AM

              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
                l
                Lynndsey Rigberg RE: Karl S Jul 7, 2011 10:08 PM

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

              2. hill food RE: Lynndsey Rigberg Jul 5, 2011 12:26 AM

                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.

                Show Hidden Posts