Best duck fat, according to chefs
Two picks, each tied to a named taster and a public source — from Hunter Lewis, Jonathan Gold, Susan Herrmann Loomis, Bill Telepan and 1 more. Recommendations come from laweekly.com, bonappetit.com, nymag.com and onruetatin.com.
Oils & Vinegars · The ranking
- 1Top pick
D’Artagnan Duck Fat
Chosen by- Jonathan GoldLate restaurant critic, Los Angeles Times · Pulitzer Prize winner
- Hunter LewisEditor in chief, Food & Wine · formerly Bon Appétit
Also chosen by- Hunter Lewis · Editor in chief, Food & Wine · formerly Bon Appétit source ↗
- Bill Telepan · Chef · ex-Telepan · New York source ↗
- Susan Herrmann Loomis · Cookbook author & cooking teacher, On Rue Tatin · France source ↗
The mail-order standard, from the New Jersey purveyor that supplies restaurant kitchens; Moulard duck fat, shipped chilled or frozen nationwide. Asked about duck fat, Gold steered readers to D’Artagnan’s rather than canned: “It’s good stuff — I like to toss thinly sliced potatoes with a tablespoon or two.” Lewis, rendering his own in Bon Appétit’s test kitchen, called duck fat “liquid gold”: “Want a shortcut? Order at dartagnan.com.” Chef Bill Telepan sends readers to D’Artagnan for his duck-fat-rubbed turkey, and Susan Herrmann Loomis says “don’t ‘make’ it, buy it.”
- 2
Fatworks Duck Fat
Chosen by- Susan Herrmann LoomisCookbook author & cooking teacher, On Rue Tatin · France
- Deena PrichepFood writer, Bon Appétit · Portland
Also chosen by- Deena Prichep · Food writer, Bon Appétit · Portland source ↗
A small American renderer of duck fat, lard and tallow in shelf-stable jars, sold online nationwide. Loomis, who taught French home cooking in Normandy for decades, tells Americans not to render their own: “I suggest dartagnan and fatworks.” Prichep picked its pasture-raised duck fat for frying latkes in Bon Appétit’s mail-order Hanukkah guide: “a rich, buttery take on tradition.” The single jar now sold is cage-free; pasture-raised comes by the case.
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Questions, answered
- What is the best duck fat, according to chefs?
- MyTastr’s top pick is D’Artagnan Duck Fat, chosen by Jonathan Gold (LA Weekly); Hunter Lewis (Bon Appétit). The mail-order standard, from the New Jersey purveyor that supplies restaurant kitchens; Moulard duck fat, shipped chilled or frozen nationwide. Asked about duck fat, Gold steered readers to D’Artagnan’s rather than canned: “It’s good stuff — I like to toss thinly sliced potatoes with a tablespoon or two.” Lewis, rendering his own in Bon Appétit’s test kitchen, called duck fat “liquid gold”: “Want a shortcut? Order at dartagnan.com.” Chef Bill Telepan sends readers to D’Artagnan for his duck-fat-rubbed turkey, and Susan Herrmann Loomis says “don’t ‘make’ it, buy it.” Source: laweekly.com ↗
- What are the other top picks for duck fat?
- No. 2 is Fatworks Duck Fat, chosen by Susan Herrmann Loomis (cookbook author, On Rue Tatin); Deena Prichep (Bon Appétit). Only two picks cleared the bar so far. Each card above links to the original source.
- How does MyTastr choose these picks?
- Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.