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Can you cut duck fat with a cheaper oil?

I'm serving steak frites at a dinner in a few weeks and I reeeeally want to fry my potatoes in duck fat. It's hard to find around Toledo and everything online is pretty pricey. Could I do half duck fat and say, half peanut oil, while yielding the same results? Or is it not even worth it at that point?

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  1. Sure, I mean, why not? You will lose some of what makes duck fat special, but I do this sort of thing all the time. I keep all the leftover fats: chicken, bacon, duck, pork and even beef, and often add them to my deep fryer as needed as well as using them singly.

    Personally I would use chicken as the supplemental fat, or bacon, rather than peanut oil.

    1. i second the chicken fat.

      1. Julia Child loved McDonald's fries in the days when they used beef tallow in their fryalators. I think any livestock/poultry fat will add taste. One of the pluses of duck fat is that it is actually a healthier fat than the other mainstream animal fats. But if you want to stretch it with a plant-based oil, it should still taste better than using ONLY the latter.

        1. why not buy a duck or two and use the fat that is rendered out in cooking it for your project? might be cheaper than buying the fat specially

          1. Duck itself is hard to find around here. It would end up being about the same price. I do have a client that hunts... Perhaps he could be of help!

            I think I will try replacing some of it with chicken fat.

            2 Replies
              1. re: Sarahmillersandford

                A Chinese grocery store or a butcher, who could order - or the frozen foods dept in a supermarket is where I would look.
                You would of course get to eat the ducks as well as the fat, so the cost would be spread across several tasty meals.

              2. You can mix oils. Just know your smoke points.

                About duck fat: you have some lead time, so consider locating a commercial restaurant supplier. Locally here (Stanz Food Service in South Bend, IN), they did not stock it, but I was able to order several pounds of duck fat through them on a week's notice. Maple Leaf Farms and Culver Duck are both producers near you, so you might ask about those purveyors first.

                1 Reply
                1. re: Bada Bing

                  You beat me to it about smoke points. It's best to fry at just at or under the fat/oils smoke point. When mixing two you want to use another fat or oil that has the same (or lower smoke point.) of the more flavorful of the two. If the smoke point is higher, then the duck fat can burn. I did that once with duck fat (SP 370-375F) and canola oil (SP 400F) mixture, and it was really nasty.

                  I save and render all my chicken and duck fat and freeze them. When I am short on the duck fat, I add chicken fat, since they have the same smoke point.

                  Here's a some link to fat and oil smoke points.

                2. If you want to cook with duck fat, use duck fat. If you're going to cut it, it won't be the same as pure duck fat.

                  Nothing wrong with chicken or beef fat but the point of using a fat like duck is to highlight the fat, which you won't be doing if you mix it. Use chicken fat, beef fat or any other fat in that case. Heating bacon fat to 360 F. degrees to fry will cause it to burn FWIW

                  1 Reply
                  1. re: Cherylptw

                    I do agree that mixing fats will yield a different (not necessarily bad) result. I just took note of that part of the original post: it will not be "the same result."

                  2. Oh, and I think they sell duck fat at the butcher in Kerrytown in Ann Arbor, if you ever get up there.

                    1 Reply
                    1. re: Bada Bing

                      Thanks! I think I might head up there. Someone told me that plum market has it as well

                    2. Yes you can mix them, but *not* with the same results. For similar results, you'd want to use a fat that was firm at room temperature. Otherwise, the end result will be softer and greasier.