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Can duck fat be used after making confit, or is it spent?

After rendering the fat, then cooking the legs in the fat and storing in the fridge... When I'm finished with the legs, can I strain and keep the fat in my fridge for later use?

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  1. Yes, absolutely! Keep it and use it. I once got in a lot of trouble for throwing out the fat after making confit in chef school!!!

    1. Having the fat left after the confit is eaten is an added bonus!
      I use duck fat for frying/sautéing everything.
      That and OO and ghee when appropriate for the dish.
      Buy a pound of raw cashews. Into a pan on very low heat. Add 2 T of duck fat and on 1 T of Kosher salt when the fat has coated the nuts. Very slowly roast the nuts to a golden brown. They need to be shaken often so as not to brown them too much on one side. Let cool. Keep them in the fridge but eat them sooner than later.
      Snack nirvana.
      Use them as a garnish on a stir fry.
      Stir fry using duck fat.

      1 Reply
      1. re: Puffin3

        I need duck fat and cashews right this instant. That sounds amazing!

        1. re: letsindulge

          If you really want to 'get crazy' sprinkle a few drops of fresh squeezed lime juice and the faintest suggestion of a sprinkle of cane sugar over a bowl full just before serving.
          You've got the umami from the nuts. Fat from the duck. Salt. Lime for sour. Sweet from the cane sugar.
          What else is there to say?

        2. Great way to turbocharge hash browns and roasted brussels sprouts!

          1. Yes!

            It's a great moisturizer.

            1. In addition to straining, I recommend boiling the fat before storage to make sure there are no remaining meat juices that could go bad. Pure duck fat keeps for months.

              4 Replies
              1. re: BobB

                After making confit there are no juices left.

                1. re: JMF

                  There shouldn't be but I bet sometimes there is. Especially in home kitchens. Never hurts to be cautious.

                  1. re: Puffin3

                    Exactly. I was unpleasantly surprised once. Now I boil.

                2. re: BobB

                  also if you want the best duck fat for secondary use you should double strain. after boiling strain first though a regular fine mesh strainer to remove any leftover pieces of meat, fat, congealed cooked blood, then strain again while still warm through a coffee filter in a strainer . you will be amazed how much stuff will be in the filter plus it will help remove some of the overcooked brown particles of fat that can give off a bitter, burnt flavor next time around. DOM.