Substitutions
Fat rendered slowly from duck skin and trimmings, soft and silky at room temperature with a savoury depth. Prized for roast potatoes and confit.
What it does in a recipe: A flavourful animal fat with a smoke point around 375°F (190°C) that crisps surfaces beautifully while seasoning them. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Also called: Rendered duck fat, Goose fat, Schmaltz, Bacon drippings
Quick answer
Goose fat or chicken schmaltz
1 cup duck fat = 1 cup rendered goose fat or chicken schmaltzAll substitutes, best first
1 cup duck fat = 1 cup rendered goose fat or chicken schmaltzRendered poultry fats of nearly identical composition and melting point, so they crisp and season the same way.
Trade-offGoose is richer and slightly heavier; schmaltz is milder and lighter. Neither is vegetarian.
1 cup duck fat = 1 cup bacon drippings, strained - then reduce the recipe's saltA rendered pork fat of comparable consistency and melting behaviour, carrying its own seasoning from the cure.
MethodStrain it through a fine sieve while warm so no burnt specks carry over, and hold back at least half the salt until you have tasted the finished dish.
Trade-offDistinctly smoky and salty, which suits potatoes and greens and overwhelms anything delicate. Also browns faster because of the sugars from the cure. Not vegetarian.
1 cup duck fat = 1 cup lard or rendered beef tallowSolid animal fats with similar purity and comparable smoke points, so roasting and frying performance is close.
Trade-offFirmer at room temperature and less silky on the palate. Tallow gives an excellent crisp and a clear beefy flavour; lard is more neutral. Neither is vegetarian.
1 cup duck fat = 1 cup olive oilA liquid fat that coats and conducts heat the same way, keeping the roasting method intact even though the flavour changes.
Trade-offRoast potatoes crisp well but never reach the shattering, deeply savoury crust duck fat gives. This is the swap when the dish needs to be vegetarian, not when it needs to taste the same.
Duck fat can be strained and reused several times if you keep it clean and refrigerated. Discard it once it smells sour or has darkened noticeably, which means the fat has oxidised.
At a glance
| Category | Fats & oils |
|---|---|
| Job in a recipe | A flavourful animal fat with a smoke point around 375°F (190°C) that crisps surfaces beautifully while seasoning them |
| Suits | Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free, Alcohol-free |
| Swaps available for | Alcohol-freeDairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 4 |
Questions
1 cup duck fat = 1 cup rendered goose fat or chicken schmaltz. Rendered poultry fats of nearly identical composition and melting point, so they crisp and season the same way. Goose is richer and slightly heavier; schmaltz is milder and lighter. Neither is vegetarian.
1 cup duck fat = 1 cup bacon drippings, strained - then reduce the recipe's salt. A rendered pork fat of comparable consistency and melting behaviour, carrying its own seasoning from the cure. Distinctly smoky and salty, which suits potatoes and greens and overwhelms anything delicate. Also browns faster because of the sugars from the cure. Not vegetarian.
1 cup duck fat = 1 cup lard or rendered beef tallow. Solid animal fats with similar purity and comparable smoke points, so roasting and frying performance is close. Firmer at room temperature and less silky on the palate. Tallow gives an excellent crisp and a clear beefy flavour; lard is more neutral. Neither is vegetarian.
1 cup duck fat = 1 cup olive oil. A liquid fat that coats and conducts heat the same way, keeping the roasting method intact even though the flavour changes. Roast potatoes crisp well but never reach the shattering, deeply savoury crust duck fat gives. This is the swap when the dish needs to be vegetarian, not when it needs to taste the same.
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.