The first time I remember tasting duck fat (other than from duck meat) was a bowl of duck fat popcorn, six years ago, at a cocktail bar in downtown Manhattan. The popcorn was fluffy yet had the most incredible salty and savory taste without being overly buttered. I would have eaten it all night if my friends hadn’t wanted to leave. The bar has since closed, but I still dream about that popcorn!
Since then, we’ve learned that fat may not be the health villain it’s been made out to be for the past 50 years, and duck fat has been popping up on menus and in recipes all over town. From duck fat french fries to duck fat kale chips and everything in between.
It’s not hard to understand why duck fat has come into the spotlight recently, with its satiating savory flavor, its long list of health benefits and chef-worthy culinary characteristics. Duck fat is made up of 50 percent of the “good” monounsaturated fats and only about 30 percent saturated fat (less than butter). Duck fat also contains a high amount of linoleic acid, a polyunsaturated Omega-6 fatty acid that’s important for cell growth and renewal.
Unlike margarine or other low calorie butter-flavored spreads, duck fat is usually only made from the pure fat from ducks, making it a more natural option. Additionally, the intensely savory flavor of duck fat means a little goes a long way in flavoring your food so you can use less but still feel satiated. Just remember, it is still a fat, so use it sparingly as you would any other fat!
In the kitchen, duck fat is also one of the best fats for high heat cooking since it has a high smoke point. So high, it would be nearly impossible to reach it in your home kitchen. Hence, duck fat is a great option for frying, sautéing and roasting in the kitchen, without worrying about hitting that smoke point and generating off flavors and harmful toxins.
So, next time you’re staying in for movie night or craving a snack, whip up a batch of rosemary duck fat popcorn. I promise it will make your tastebuds happy and neighbors jealous!
- 2 tablespoons duck fat
- ½ cup popping corn
- sea salt, to taste
- dried or fresh rosemary, to taste
- Heat 2 tablespoons of duck fat and four corn kernels over medium heat in a 5 quart saucepan or dutch oven.
- When all four test kernels pop, add the remaining popping corn, a pinch of salt and the rosemary to the pan. Cover and gently shake.
- Continue to gently shake the pan over medium heat until popping sounds are spaced a few seconds apart.
- Remove from heat and tilt lid to release steam.
- Sprinkle remaining salt onto popped corn and stir.
- Pour into a bowl, garnish with a fresh sprig of rosemary.