Substitute Ingredient
Published 1 July 2026
You're halfway through a roast and the duck fat jar is empty. Before you abandon ship or make an unnecessary trip to the shops, check your pantry — chances are you've already got something that'll do the job beautifully. Here are five solid swaps that will get dinner on the table.
| What you probably already have | How to use it | Ratio | Works best for |
|---|---|---|---|
| Goose fat | Direct swap | 1:1 | Roasting, confit, sautéing, pastry |
| Lard | Direct swap | 1:1 | Roasting, frying, sautéing, pastry |
| Beef tallow | Direct swap | 1:1 | Roasting, frying, sautéing |
| Ghee | Direct swap | 1:1 | Roasting, sautéing, frying |
| Coconut oil | Use refined only | 1:1 | Roasting vegetables, pan-frying |
Goose fat is the closest thing to duck fat you'll find. The flavour profile, smoke point, and fatty acid composition are remarkably similar — so similar that most people won't notice the difference at the table. It'll give you those same shatteringly crispy roast potatoes and works just as well in confit preparations. Use it in a straight 1:1 swap across roasting, sautéing, and pastry without changing a thing.
Lard — rendered pork fat — is a brilliant stand-in and one of the more likely options to already be in your fridge. It has a comparable smoke point and produces wonderfully crispy results when roasting. It won't bring that distinct poultry flavour, but it's rich, savoury, and deeply satisfying. Swap it in at a 1:1 ratio for roasting, frying, sautéing, and pastry. Skip it for duck confit though — the flavour just doesn't carry that dish the same way.
Beef tallow is a rendered fat with a high smoke point that handles serious heat without breaking down. It's great for roasting and frying, and brings a robust, savoury depth to whatever you're cooking. The trade-off is a noticeably beefier flavour, so pair it with dishes where that won't clash — think roast vegetables or fried potatoes rather than a delicate pastry. Use it at a 1:1 ratio and you're good to go.
Ghee is clarified butter with the milk solids removed, which gives it a much higher smoke point than regular butter. It's an excellent option for roasting and pan-frying, producing nicely crisped results with a rich, buttery flavour. It won't replicate the meaty depth of duck fat, but it's far from a compromise — especially with vegetables or potato dishes. Swap in at . It's not the right call for confit or purely savoury preparations where that buttery note would feel out of place.
Substitution ratios are informed by established culinary references including King Arthur Baking and Serious Eats.
Results may vary. Always verify allergen information independently. Read our full disclaimer →
Can I just leave out the duck fat entirely?
Not really — fat is doing essential work here, both in terms of heat transfer and crispiness. Roasting without any fat will leave you with dry, unevenly cooked food. Swap it for one of the options above rather than skipping it altogether.
What's the quickest swap for duck fat right now?
Ghee or lard — both are likely already in your kitchen, both swap in at a 1:1 ratio, and neither requires any adjustment to your method. Grab whichever is closest.
Will my roast potatoes still be crispy without duck fat?
Yes, provided you use a fat with a high enough smoke point. Lard, goose fat, and beef tallow all produce excellent results. Ghee does too, with a slightly more buttery finish.
Can I use coconut oil for roasting potatoes?
You can, but use refined coconut oil only. Virgin coconut oil has too strong a flavour and a lower smoke point. Refined works fine for crispiness, though the flavour will be noticeably more neutral than duck fat.
Is there a vegan substitute for duck fat?
Refined coconut oil is your best vegan option here. It handles roasting and pan-frying reasonably well, though it won't replicate the savoury, meaty depth of duck fat. It's a practical solution when you need one. ---
Looking for a quick substitute?
Substitute Ingredient
Our substitution guides are researched by home cooks and informed by established culinary references including King Arthur Baking and Serious Eats.
About →Refined coconut oil is your best bet if you're cooking vegan or that's simply what's in the cupboard. Make sure it's refined, not virgin — refined has a neutral flavour and a moderately high smoke point, while virgin will make your potatoes smell like a piña colada. It works fine for roasting vegetables and pan-frying at a 1:1 ratio, though it won't deliver the same savoury depth. Don't use it for confit, rich meat dishes, or pastry.
Don't reach for regular butter. It seems like a logical swap — it's a fat, it's flavourful, it's right there. But butter's milk solids burn at relatively low temperatures, which means you'll end up with smoking, bitter-tasting results long before your potatoes are crispy. It's a great finishing fat, but it cannot replace duck fat in a roasting tin.
Keep a jar of lard in your fridge. It's inexpensive, widely available, has a long shelf life, and handles almost every job that duck fat does — it's the most practical and versatile back-up fat to always have on hand.
