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Nov 27, 2012 10:37 AM

Jarred duck fat. Yea or Nay?

I was in Fresh Market yesterday and they had jarred duck fat for sale, just under $15 for an 11 oz jar. ouch!
Amazon had something similar:

I certainly don't make duck often enough to have lots of excess duck fat to store but when I do? Fabulous for french fries, home fries etc.

Has anyone tried it? Is this a handy solution to not having to roast a duck when one craves duck fat? Or just another marketers dream to grab onto the duck fat trend?

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  1. The d'Artagnan brand makes duck fat, too, for cheaper. I love it.

    1. I've used the Rougie brand and like it very much. I don't cook domestic duck at home and the only time I really use duck fat is on the (rare) occasion that I make a confit. Buying 11oz at a time is definitely more convenient than buying a few ducks to render.

      1. I have never actually bought it in a jar, but rather in plastic containers in the refrigerator section--d'Artagnan and a couple of other brands. I've never had any that wasn't good. It keeps forever in the freezer, btw (not that it ever lasts long in my house). I love the stuff. If the jarred version doesn't have any weird additives, I would buy it.

        1. The price is steep, for something I almost always take for granted to have in the freezer. I often use it for cooking in rotation with my stash of goose fat and lard, all rendered.

          I suppose if I ran out but have a craving for duck fat (which is a must for pan-roasted potatoes and fries), I might consider the plastic tubs at the freezer of my grocer.

          Looking at the product info, I am curious about how they make the product "shelf stable".

          5 Replies
          1. re: vil

            I believe it's pressure canned which makes it shelf stable until opened.

            How much fat do you get from a single rendered duck?

            1. re: Sushiqueen36

              From my Thanksgiving duck, I only got about 3 ounces of clear fat. I'll use it with hash browns or brussels sprouts. I have 2 pints in the freezer.

              1. re: Sushiqueen36

                Oh, I see.

                The ducks I use seem to be fattier than Veggo's, I usually get about a cup of fat each, sometimes a little more ;)

                I collect the fat from cooking the legs and breasts as well.

                1. re: vil

                  I cut away a lot of the fatty material that would probably give a better yield of fat, and I get some skanky stuff I toss. I was hoping for a little more, but at least it was enough to save.

                  1. re: vil

                    Thanks - I'll have to give it a shot! I'm having trouble getting my hands on the jarred stuff. My husband doesn't like duck but I'll see if I can sway him...