Cooking
Substitute for Duck Fat
No duck fat? Goose fat or chicken schmaltz swap 1:1 for roast potatoes, lard 1:1 for confit and frying, and ghee 1:1 when you want no meat at all.
- gluten free
Quick answer
Out of duck fat? The most versatile swaps:
- 1
Goose fat
1:1
- 2
Chicken fat (schmaltz)
1:1
- 3
Lard
1:1, melted
Duck fat is prized for two jobs: crisping potatoes and vegetables at high oven heat, and slowly poaching meat for confit. It is soft at room temperature, savory and slightly meaty, and it browns food without burning. The best swaps are other rendered animal fats; for a vegetarian dish, ghee comes closest.
Roasting and frying
For roast potatoes, sautéed potatoes and roast vegetables, goose fat and chicken schmaltz keep the savory flavor. Beef dripping gives the crispest crust, with a stronger taste that suits beef roasts. Ghee handles the same heat and browns well, but tastes of butter. A neutral oil with a spoonful of butter crisps potatoes properly; season them a little more generously to make up for the missing flavor.
Whatever the fat, the method matters more than the swap: parboil the potatoes, rough up the edges, and add them to fat that is already hot.
Confit
Confit needs enough fat to cover the meat completely during a long, low cook. Lard is the traditional alternative and sets firmly around the meat when cooled. Goose fat behaves the same way. Neutral oil cooks the meat just as well, but stays liquid in the refrigerator and gives no flavor. Mix it with any rendered fat you have to improve both.
Confit kept under fat is still perishable. Keep it refrigerated, and reheat it thoroughly before serving.
When not to substitute
In cassoulet and pommes sarladaises, both from the south-west of France, duck fat is part of the regional flavor. Goose fat is an accepted swap there; other fats produce a pleasant but different dish. If you are already roasting a duck, render your own fat rather than buying a substitute.
Common mistakes
- Roasting potatoes in plain butter. The milk solids burn before the potatoes crisp, leaving dark specks and a bitter taste.
- Adding potatoes to cold fat. They soak it up and turn greasy instead of crisp.
- Using extra-virgin olive oil for confit. It is expensive in that quantity, and its flavor dominates during slow cooking.
- Calling a dish vegetarian after cooking in schmaltz, lard or dripping. All are animal fats; use ghee or oil for vegetarian guests.
All 6 substitutes at a glance
| Substitute | Ratio | Best for | Notes |
|---|---|---|---|
| Goose fat Cooking | 1:1 | roast potatoes, confit, sautéed potatoes, cassoulet | The closest match: another soft, savory poultry fat with a similar texture and mild meaty flavor. Sold in jars where duck fat is. |
| Chicken fat (schmaltz) Cooking | 1:1 | roast potatoes, fried onions, matzo balls, rice | Softer and more chicken-flavored than duck fat, but similar in how it browns. Render your own from skin and fat trimmings, or skim it off chilled stock. |
| Lard CookingBaking | 1:1, melted | confit, frying, pastry, roast vegetables | Firmer when cold and milder in flavor, with a faint pork note in unrefined lard. Traditional for confit in south-west France alongside duck and goose fat. |
| Ghee Cooking | 1:1 | roast potatoes, searing, vegetarian cooking, fried eggs | Clarified butter has no water or milk solids left to burn, so it roasts and sears like duck fat. Buttery rather than meaty, and vegetarian. |
| Beef dripping or tallow Cooking | 1:1, melted | roast potatoes, Yorkshire puddings, chips, deep frying | Gives very crisp potatoes and a pronounced beef flavor. Sets hard when cool, so it feels waxy in confit or in food served at room temperature. |
| Neutral oil + a little butter Cooking | 1 cup oil + 1 tbsp butter for 1 cup duck fat | roast potatoes, pan-frying, vegetables | Crisps well but tastes plain; the butter adds a little richness and browning. Use rapeseed, sunflower or peanut oil. |
Substitute calculator
How much duck fat does your recipe call for?
- Goose fat1 cup goose fat
- Chicken fat (schmaltz)1 cup rendered chicken fat
- Lard1 cup lard
- Ghee1 cup ghee
- Beef dripping or tallow1 cup beef dripping
- Neutral oil + a little butter1 cup neutral oil + 1 tbsp butter
Amounts are rounded to practical kitchen measures. Swaps without a fixed ratio, or that can't be measured in the unit you picked, show their ratio instead.
Frequently asked questions
What is the best substitute for duck fat on roast potatoes?
Goose fat gives an almost identical result. Beef dripping makes them even crisper with a beefy taste; ghee works for vegetarians. Heat the fat in the roasting pan before the parboiled potatoes go in, so they start sizzling straight away.
Can I make duck confit without duck fat?
Yes. Lard or goose fat are the traditional alternatives, and a neutral oil also works for the slow cooking itself. Oil stays liquid in the fridge, so the meat keeps less well under it; refrigerate the confit and eat it within days.
Can I use butter instead of duck fat?
Only at moderate heat. Regular butter contains water and milk solids that burn in a hot oven before potatoes crisp. Clarify it first, or use ghee, which does the same job without burning.
How can I get duck fat from a duck?
Roast or pan-sear the duck and pour off the fat as it renders, or simmer the skin and trimmings slowly in a little water until the water evaporates and the fat runs clear. Strain it and refrigerate in a jar.
More cooking substitutes
Substitute for Ghee
No ghee? Clarified butter swaps 1:1, unsalted butter at 1¼ times the amount suits gentle heat, and neutral oil handles tadka and frying.
Read
Substitute for Allspice
No allspice? Mix ½ tsp cinnamon with ½ tsp ground cloves for each teaspoon, soften it with nutmeg for cakes, or use cloves alone at a quarter in savory rubs.
Read
Substitute for Almond Butter
Cashew butter is the mildest 1:1 swap for almond butter; peanut butter works 1:1 with less added salt. For nut-free cooking, use sunflower seed butter 1:1.
Read
Substitute for Anchovy Paste
Mash about 1½ anchovy fillets for each teaspoon of anchovy paste, or use ½ tsp fish sauce. For vegan Caesar, white miso with mashed capers fills the gap.
Read