November 2020
Duck fat is beloved for its fabulous flavor. It is much appreciated in the kitchen for cooking, candying, basting, and flavoring ingredients. Paired with potatoes, like duck fat French fries, it is a match made in heaven. Duck fat enhances the earthy flavor of potatoes and gives them a most appetizing golden hue.
Animal fats are known for their negative health impact because of their saturated fat intake. On the other hand, we often hear that duck fat is extremely healthy. Does this mean it should be used liberally, or in moderation?
Halfway between butter and olive oil
Duck fat differs from other animal fats such as butter by its high content of monounsaturated fats, which are good for heart health, and its lower content of saturated fats. Compared to olive or canola oil, duck fat is higher in monounsaturated fat and lower in saturated fat.
| Gras saturés | Gras monoinsaturés | Gras polyinsaturés |
Gras de canard | 33 % | 49 % | 13 % |
Huile d’olive | 14 % | 73 % | 10 % |
Huile de canola | 7 % | 63 % | 30 % |
Beurre | 63 % | 26 % |
Good for cooking
Duck fat, because of its saturated fat content, tolerates heat better than olive oil. It also has a higher smoke point (the temperature at which the fat burns and becomes harmful) than butter. This makes it an excellent choice for high-temperature cooking!
Moderation and balance taste better
One food alone cannot meet all your nutrient needs and ensure absolute health. To optimize your cardiovascular health, vary your consumption of different fats, using duck fat for cooking at high temperatures, but also olive or canola oil for your dressings and marinades.
Source:Santé Canada. Fichier canadien sur les éléments nutritifs. https://aliments-nutrition.canada.ca/cnf-fce/index-fra.jsp