Duck Fat vs Butter: Which Is Better?

If you’re faced with the decision of choosing between duck fat and butter, this article will help you make a choice. Do you go with the rich, velvety goodness of butter that has been important to many bakes and dishes for decades? Or do you head into uncharted territory and step up your culinary game with the aromatic allure of duck fat? We’re about to uncover the quirks and qualities of both in this comparison!

Comparing duck fat vs butter

	Duck fat	Butter
Solid or Liquid?	Solid	Solid
Smoke Point (Fahrenheit)	375 degrees	300 – 350 degrees
Primary Fat	Monounsaturated	Saturated
Taste	Sweet, rich	Buttery
Good for Cooking…	Raw, low heat, medium heat	Raw, low heat
Common allergens	Other meat allergies	Lactose, casein
Gluten-free?	Yes	Yes
Keto?	Yes	Yes
Paleo?	Yes	No
Vegan?	No	No

Differences between duck fat and butter

Although duck fat and butter both come from animal sources, the main distinction between the two is the exact source. Butter typically comes from churned cow’s milk (or other animal milk), while duck fat (as the name implies) comes from the fat of ducks.

In terms of allergens, butter contains milk proteins, while duck fat is a good alternative if you’re lactose-averse as it doesn’t contain any milk solids. Duck fat is a more luxurious fat, as it is expensive.

Butter has a low-medium smoke point, which makes it suitable for raw and low-heat cooking. Duck fat has a slightly higher smoke point, so it’s also good for medium-heat cooking.

Both are gluten-free and keto-friendly, but while duck fat is paleo, butter isn’t. Neither is vegan, being derived from animal sources.

Baking and cooking with duck fat vs butter

Both duck fat and butter can be used perfectly in baking – but the main difference is that butter is widely used in both savory and sweet bakes, while duck fat is more suitable for crisping up savory dishes like fries and fried chicken (it can also be good for some baked goods like cookies and scones).

Butter is like the golden hero of the oven, ideal for every and any recipe for its rich and creamy flavor. But duck fat can add a whole new dimension to a bake for browned and crispy pastries and moist scones. Its higher smoke point means it can handle the heat of the oven more so than butter.

Turning our attention to cooking, butter is great for a variety of cooking techniques – frying, sauteing, and more. It gives that extra depth and richness to things like veggies and steak. I touched upon this earlier, but duck fat is perfect for delivering next-level crispiness – think french fries and pan-seared chicken with crackling skin. That’s because it can reach a higher temperature before it starts to break down, and its composition promotes browning.

Keep in mind that butter can come in salted and unsalted varieties. Salted butter can be good for enhancing the taste of dishes, while the unsalted variety gives a lot more control over the salt content. Depending on the source of the butter, it will also have different flavor profiles.

Can duck fat and butter be substituted for each other?

Duck fat and butter are only good substitutes for each other in certain situations.

Especially when it comes to cooking, duck fat can be a suitable substitute for butter. Let’s say you’re planning to make a batch of roasted potatoes and have to toss the potatoes in fat before roasting – either fat can be used. Or if you’re prepping some croissants and you’re running low on butter, duck fat is great for its richness but will give a different flavor profile.

If you’re looking for an overall alternative to duck fat, chicken fat will do the trick, or Crisco if you want a plant-based option. For butter, ghee is closest in flavor. And if you’re looking for something in place of butter for high-heat cooking, reach for avocado oil.

Nutrition: Duck fat vs butter

Being both indulgent fats, duck fat and butter both contain cholesterol. Butter has 30.5mg of cholesterol per tablespoon, while duck fat has about half of that at 15mg per tablespoon. 

Duck fat has a more balanced composition of fats – 4g of polyunsaturated, 4g of saturated, and 6g of monounsaturated – similar to those found in olive oil. Monounsaturated fats are considered heart-healthy and can have positive effects on cholesterol levels. Butter is relatively heavy in saturated fat (7.3g), which is known to raise “bad” cholesterol levels when consumed in excess.

With all cooking oils or fats, be sure to use them in moderation.

Per tablespoon (15mL)	Duck fat	Butter
Calories	130	102
Polyunsaturated	4 g	0.4 g
Monounsaturated	6 g	3.0 g
Saturated	4 g	7.3 g
Trans	0 g	0.5 g
Total Fat	14 g	14.2 g
Cholesterol	15 mg	30.5 mg

The primary fat source is bolded.

How to store duck fat and butter

Duck fat needs a little preparation before being stored. Before putting it into an airtight container in the fridge, strain to remove any solids. This way, it can be kept for several months. Butter should be transferred from its packaging to an airtight container and stored in a separate space in the fridge. Avoid storing butter near strong-smelling foods, as it absorbs odors quite easily.

Duck fat vs butter: Which is better?

Now, I have to confess – I have a soft spot for butter. Its creaminess and versatility never fail to add more body to my cooking and baking – it just has a way of making everything better.

But duck fat has seriously won me over with its crispy magic and has transformed many basic dishes into gourmet delights – it’s great for succulent roasted meats and is my staple when making potatoes.

All in all, butter is definitely more of an “everything” option, while duck fat is more for a selective range of recipes. If you’re curious about how other cooking oils or fats work in the kitchen, check out our breakdown of these 42 different types!

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