Duck Fat vs Beef Tallow: Which Is Better?

These two savory solids – duck fat and beef tallow – are rich and flavorful, and both come from animal sources. While duck fat is an elegant, luxurious fat that is famed in French cuisine, beef tallow is all about turning the ordinary into the extraordinary with its savory, meaty flavor. So, how do you pick between the two? Let’s find out!

Comparing duck fat vs beef tallow

	Duck fat	Beef tallow
Solid or liquid?	Solid	Solid
Smoke point (Fahrenheit)	375 degrees	400 degrees
Primary fat	Monounsaturated	Saturated
Taste	Sweet, rich	Beefy
Good for cooking…	Raw, low heat, medium heat	Raw, low heat, medium heat
Common allergens	Other meat allergies	Mammalian meat allergy (MMA)
Gluten-free?	Yes	Yes
Keto?	Yes	Yes
Paleo?	Yes	Yes
Vegan?	No	No

Differences between duck fat and beef tallow

Although they are both savory animal fats, duck fat and beef tallow are very different in their flavor profiles. Duck fat is elegant, slightly sweet, and subtle, while beef tallow is robust, savory, and packs a punch. And while beef tallow is very affordable, duck fat can be quite expensive.

Unsurprisingly, beef tallow and duck fat both accommodate the same diets – gluten-free, keto-friendly, and paleo-friendly, but neither is vegan.

Baking and cooking with duck fat vs beef tallow 

As these fats are quite similar in nature, there are a lot of dishes and applications that both will work in. Both are also savory, which means they won’t work in sweet dishes. But as duck fat is more neutral in flavor, it can be used for more applications than beef tallow can.

While they won’t be used for traditional bakes like chocolate chip cookies or shortbread, they can be used to make golden, flaky, savory pies. Their solid states allows them to create those delicious flavor pockets that are so important to pastries. Now, when it comes to cooking, both have a medium smoke point, which means they can be comfortably cooked with as long as you don’t turn the heat up too high.

Either fat can make delicious gravies, roast potatoes with a perfect golden crisp, or even elevate a plate of veggies. They can add a layer of richness to hearty dishes, seared steaks, and even cook aromatics and eggs. And even better, they can even work together in certain situations. For example, marinating roast chicken in a flavorful duck fat rub and then crisping it in a hot bath of beef tallow.

Just keep their flavor profiles in mind, as beef tallow will impart a much more intense, savory, beefy flavor than duck fat will.

Can duck fat and beef tallow be substituted for each other?

While duck fat and beef tallow have distinct flavors, they share the common quality of richness. If I find myself dealing with a recipe calling for beef tallow, duck fat can sub in and lend its ability to elevate any dish. While it won’t provide that robust, hearty essence that beef tallow provides, it can still step up to the plate and give more of a sweet, savory richness.

The best substitute for duck fat is chicken fat, which will offer that same richness and less intense flavor. Meanwhile, the best substitute for beef tallow is lard, which is also composed of rendered animal fats and will provide that rich, savory flavor (although not as intense) and the same consistency. 

Nutrition: Duck fat vs beef tallow

Duck fat is very high in calories, at 130 calories per tablespoon. Although it has quite a balanced fat makeup, with 4g of polyunsaturated fats and 4g of saturated fats, it’s highest in monounsaturated fats (6g), which are linked to good health outcomes when consumed in moderation. Meanwhile, beef tallow is highest in saturated fats (which should be limited in a person’s diet), with an almost equal amount of monounsaturated fats as well. Both fats contain cholesterol, which, in excess, can increase your risk of heart disease.

Duck fat is also made up of healthy oleic acids and linoleic acids, which means it has a similar fatty acid profile to that of olive oil and avocados. Beef tallow, on the other hand, is also chock full of fat-soluble vitamins like vitamins A, E, and K. As both fats high in cholesterol, they should be used sparingly. 

Like all cooking oils and fats, beef tallow and duck fat are high in calories and fat overall, so use them in moderation.

Per tablespoon (15mL)	Duck fat	Beef tallow
Calories	130	115
Polyunsaturated	4 g	0.5 g
Monounsaturated	6 g	5.4 g
Saturated	4 g	6.4 g
Trans	0 g	0 g
Total fat	14 g	12.8 g
Cholesterol	15 mg	14 mg

The primary fat source is bolded.

How to store duck fat and beef tallow

Duck fat and beef tallow should be stored in an airtight container made of stainless steel or glass in the refrigerator. This will help keep these fats fresh and protect them from going rancid. In the case of shelf-stable duck fat, it won’t need to be refrigerated and can last a very long – often several years (but you won’t want to store regular duck fat in the pantry)! Once you’ve opened duck fat, it should last up to 6 months in the fridge. When frozen, duck fat can last for up to a year or longer. Meanwhile, sealed beef tallow can last a year in the pantry, 12 – 18 months in the fridge, and over 2 years in the freezer.

Duck fat vs beef tallow: Which is better?

When I’m looking for that refined touch without too much overwhelming flavor, duck fat is my go-to for elevating many dishes. It can contribute to pastries, roasted veggies, and even popcorn and turn them into culinary masterpieces. But when I’m craving a powerful, savory punch, beef tallow can transform traditional dishes into hearty meals. Its intense, unique flavor is unmistakable and is the ultimate fat for things like searing steaks and bringing out the flavor in herbs.

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