Everything you need to know about Duck Fat
Duck fat, also known as Schmaltz, is a popular French cooking ingredient. It is the fat extracted from duck while cooking. The fat is light and silky in color and usually rendered from abdominal fat, and meat of a duck. It is the byproduct that is produced after duck meat production and most people view this as food waste. But its rich and subtle flavor can make any food taste better. You can literally cook anything with duck fat, from meat to fresh vegetables. With a smoke point of 375°F, the fat may suit any type of cooking but most people prefer to use duck fat in high temperature cooking.
Butters and oils may be the most common type of cooking oils you use in your daily cooking. Duck fat can easily replace them, its culinary uses are pretty much similar to other cooking fats. The fats may be quite expensive if you go to buy them in a high-end restaurant but many people like to render this fat on their own when they prepare duck meat.
Duck fat is a great source of calories and pure fatty acids. On average, every tablespoon of duck fat contains 113 calories, and 13 grams of fat. There is no presence of carbohydrate, fiber, protein and sugar in the nutrients list of duck fat which makes it a perfect addition for people who are on carb-free diet. 14 grams of fat in each tablespoon of the fat contains 4.5 grams of saturated fats, 15 milligrams of cholesterol and 65% of unsaturated fats (mainly oleic acid and linoleic acid). Polyunsaturated fats such as linoleic acid and oleic is acids are considered as healthy fats which may work as anti-inflammatory and have antioxidant properties..
Cooking with duck fat
Duck fat has been part of commercial kitchens for ages and is getting even more popular nowadays. With its unique, rich, mouthful flavor and its high smoke point makes it stable in high-heat cooking. You can cook anything with this fat. A substantial amount of monounsaturated and polyunsaturated fats makes duck fat a perfect healthy replacement of other animal based cooking oil. To make the dish extra crispy, there’s no option better than light duck fat.
Here are three popular ways of cooking with duck fat-
Duck fat potatoes: It is one of the most popular dishes that both restaurant and household kitchens often prepare. Duck fat enhances the earthy flavor of potatoes and gives them a crispy crust along with a unique taste. Sometimes, duck fat is used as drizzle to mashed potatoes as a replacement for butter.
Vegetables: Duck fat is a great cooking oil to prepare vegan dishes that includes onions, asparagus or pumping. The fat caramelizes them and gives the dish a unique umami taste.
Baking: When it comes to baking pastries, you can always use a mix of duck fat and butter to get a flaky and tender flavor.
Health benefits of duck fat
Duck fat contains a decent amount of monounsaturated and polyunsaturated fat than most other animal based cooking oils. There are many benefits of consuming duck fats-
Reduce cholesterol: Presence of monosaturated acid (a type of unsaturated fat) in duck fat increases high density lipoprotein (HDL). HDL is also known as “good cholesterol” which plays an important role in decreasing low density lipoproteins (LDL) or “bad cholesterol”. Monounsaturated oil also has antioxidant properties which promotes heart health as well.
Maintains blood glucose level: Duck fat contains two important polyunsaturated fat which are linoleic and oleic acids. Research shows these two types of polyunsaturated fats help to keep blood glucose level at a normal range.
Increases energy levels and promotes vitality: Human body extracts energy from amino acids which duck fats contain in a handsome amount.
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