[Jill C]

I made a foie gras terrine about 2 months ago, and saved the rendered fat in the refrigerator for later use. It still looks fine, smells wonderful, and has been refrigerated in an airtight container. I want to use it for a potato dish but don't want to make my guests ill! Does anyone know the shelf life of rendered duck liver fat? Is this still safe to use for cooking?

[even stephen]

Should be ok....if there are any liquids in the bottem of the
container, I wouldn't use them.....

[Luc_H]

Hi Jill C.

Here is a second opinion: Even Stephen is right.

Next time think of freezing your fat leftovers. It takes the guessing out of the equation.

Luc H.

[greyeaglem]

Rendered fats keep pretty much forever as long as they don't pick up "refrigerator smell" from other things. Grocery stores don't even refrigerate rendered lard, they just put it on the shelf next to the Crisco.

[even stephen]

Disagree,
Foie Fat, olive oil, bacon grease, butter......all may become rancid....
Freezer is the best option for long term storage.....Vegetable shortening and
commercial lard have no liquids and more than not, have chemicals added.
Food Poisoning ranks right up there with a broken tooth for me, better not
to risk it......many leave these fats out, but, the plain truth is, most don't cook three times a day, 365 days a year anymore....long gone are the days of
keeping a big coffee can or pot of grease or fat on the back of the stove....I
however do cook most meals at home and do keep a pretty good amount of
lard and bacon grease......

[Luc_H]

Originally Posted by even stephen

Disagree.....

Here is a second opinion: Even Stephen is right (again)

Luc H