Salted Duck Fat Carmels

Okay, I know what you must be thinking – say whaaaaaaat?  Duck up in your caramel? She crazy! But just trust me little ones, these little bites of Heaven are truly divine.

A couple of months ago the good people at D’Artagnan sent me a cooler full of duck fat to play around with in the kitchen. They’re a company that’s well known for their duck products, but also have a plethora of other wonderful gourmet products available online.

You can use duck fat as you would use butter, great for sauteeing some veggies or roasting some potatoes. Adding an incredible richness and depth of flavor that you just don’t attain with butter or olive oil. I’ve been using it to make a vinaigrette for my salad, which it lends itself perfectly for this chilly weather that’s finally come our way. It’s also great in biscuits or pie dough. And, as it turns out – salted caramels!

This recipe has always been a winner for me, so I just adapted it by adding rendered duck fat in place of the butter. They are rich and chewy, with a wonderful silkiness. If you’re afraid they will taste “ducky”, don’t be! While duck fat has a different flavor than butter, more savory – I think the biggest difference is the texture on the tongue. It’s super smooth and silky, with a heavier mouth-feel than butter or oil…and that definitely transcends into the caramels.

I topped off with a bit of my current favorite sea salt (if you haven’t tried Maldon yet, do it!) for a salty, crunchy bite that pairs perfectly with the rich sweetness of the caramels. Sliced and wrapped up in pieces of wax paper, they make a wonderful homemade gift that is as unique as it is delicious. 

Disclaimer: I received products from D’Artagnan for review. As always, all thoughts and opinions are my own.


  1. Parke Atkinson
    Posted November 14, 2014 at 10:23 AM | Permalink

    Wow! Really made this Friday at Wallops worthwhile! These things are incredible!

    • Posted November 14, 2014 at 10:37 AM | Permalink

      Thanks, Parke! Was hoping you guys would enjoy them!

  2. Posted November 14, 2014 at 3:30 PM | Permalink

    I have never heard of such and find it fascinating. I would give it a taste, I do love caramel!

  3. Posted November 15, 2014 at 11:08 PM | Permalink

    Yeah you are right—-I said say whaaaaat. Amazing that you can use duck fat for that. But why not—-and you proved it can be done. No one can argue with a good caramel.

  4. Shelly
    Posted November 18, 2014 at 3:03 PM | Permalink

    Having only tried duck fat items a few years ago all I can say YES!!! I want them now 🙂 I popped over to the D’Artagan site and got an eyeful. Thank you for the mouth watering photos and recipe.

  5. Posted March 23, 2015 at 1:33 PM | Permalink

    Amazing! I did a search for a recipe when online ordering turned out to be too expensive ($30 including shipping!). I cook everything in duck fat and always have a quart of it on hand.
    My question: how long do these caramels keep for? They’d make great gifts.

  6. Angelique R
    Posted December 24, 2015 at 2:54 AM | Permalink

    Thanks for sharing! I was so excited to have duck fat on hand and *had* to try it with something sweet. I’m glad I went with this over some duck fat cookie recipes that called for a ton of duck fat because I learned a valuable lesson: I am pregnant, and my heightened senses can taste the duckiness in these caramels. 🙁 I used decent quality Maple Leaf brand virgin duck fat (hadn’t been used). No worries: I’m going to nestle caramel batons into a double chocolate cookie and I’m sure by then I won’t taste it.

    I also found my caramels to be exceptionally greasy, which may have contributed to the fowl flavor because there was quite a bit of sweated grease once cooled. Unless I made a mistake I am unaware of I think this may be because duck fat has a much lower water content than butter; all of the water evaporates before the end so there may be more actual fat when duck fat is substituted for butter. Other cooks considering this adventure might was to reduce duck fat by 1 – 2 tsp or do half butter / half duck fat to reduce the effect.

One Trackback

  1. By Goodbye is so in right now | Her Day Out Loud on December 22, 2014 at 10:08 AM

    […] found the recipe here: If you want softer, chewy caramels, only cook it to 242 degrees F (116.5 C). That?s how I like […]

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