The smoke point of duck fat, which is a critical temperature to consider when cooking with it, is 375°F/190°C.
When cooking with any fat, it's important to be aware of its smoke point. Exceeding this temperature can cause the fat to break down, releasing acrid smoke and potentially harmful compounds, negatively impacting the flavor of your food.
Here's a table summarizing the smoke point of duck fat and some other common cooking fats, according to Serious Eats:
| Type of Fat | Smoke Point | Neutral?* |
|---|---|---|
| Chicken Fat (Schmaltz) | 375°F/190°C | No |
| Duck Fat | 375°F/190°C | No |
| Vegetable Shortening | 360°F/180°C | Yes |
| Sesame Oil | 350-410°F/175-210°C | No |
Therefore, when cooking with duck fat, ensure your cooking temperature remains at or below 375°F (190°C) to maintain its flavor and avoid any negative health effects.
