A Fat Battle for the Ages: Duck Fat vs. Butter
Why is it that when we walk down the aisle of the local American supermarket, our choices for cooking fats have been missing one major option: Duck Fat. And although we have been provided with a plethora of oils to choose from, (whether it be vegetable, sesame, grapeseed, or canola… just to name a few), the staple fat of the American diet is butter. Strangely enough, butter has become the staple fat of the American diet, and yet among all of the controversy in this day and age regarding cholesterol, it isn’t the healthiest option. Here are a few things to know about duck fat that will never let you look at butter the same way, and may give you a reason to give our feathered friend the benefit of the doubt.
- Duck Fat has a higher percentage of mono-unsaturated fat than saturated fat.
- Mono-unsaturated fats can help to lower levels of blood cholesterol
- Duck Fat also has lower levels of saturated fats than butter and some cooking oils
- Duck Fat is 33% saturated fat, while butter is 62% saturated fat
- Duck Fat (375 degrees F) has a higher smoking point at than butter
- Unlike butter, Duck Fat can be recycled
People have no problem eating cheese or butter, which is cow fat, but many of them are still scared of duck fat, despite the fact that it is better for you than butter. And it is definitely healthier than margarine – after all, I’ve never seen a Marg running around the farm.
Ultimately, Duck Fat may never surpass butter as the American cooking fat, but that doesn’t mean true foodies can’t take the time to search out this magical ingredient and begin implementing it into their diets. If you happen to live near the 3rd Street Farmer’s Market, stop by Monsieur Marcel Gourmet Market and pick yourself a few quarts and stick it in your freezer… I promise your Saturday morning eggs will never taste the same.
duck fat is the best stuff in the world… so tasty.