When it comes to choosing the right cooking fat, the debate between duck fat and butter is a sizzling topic. A professional chef has weighed in on which one is healthier—and the answer might surprise you.
The Great Fat Debate
Duck fat has long been a favourite in French cuisine, prized for its rich flavour and high smoke point. Butter, on the other hand, is a kitchen staple beloved for its creamy texture and versatility. But which one is better for your health?
Nutritional Showdown
According to the chef, duck fat contains less saturated fat than butter and is packed with monounsaturated fats, which are heart-healthy. It also has a higher smoke point, making it ideal for frying and roasting.
Butter, while higher in saturated fat, offers vitamins A, D, and E. It’s also a source of butyrate, a fatty acid that supports gut health. However, its lower smoke point means it’s better suited for baking and low-heat cooking.
Best Uses in the Kitchen
- Duck fat: Perfect for roasting potatoes, frying eggs, or searing meats.
- Butter: Ideal for baking, sautéing vegetables, or spreading on toast.
Ultimately, the chef recommends using both in moderation, depending on the dish. Duck fat shines in high-heat cooking, while butter adds unmatched flavour to baked goods and sauces.
Final Verdict
If you’re looking for a healthier option with a high smoke point, duck fat is the winner. But for flavour and versatility, butter still holds its own. The key? Balance and knowing when to use each one.
