Duck-Fat Chex Mix Recipe From Jake Godby

To learn more about this recipe, read the related story, "Snack Attack," in our National edition. 

Recipe adapted from Jake Godby, Humphry Slocombe/Truck Stop, San Francisco

Duck-Fat Chex® Mix
3.8 from 32 ratings
Duck-Fat Chex® Mix
Prep Time
Cook Time
Total time: 1 hour
  • ½ cup (4 ounces) rendered duck fat, melted
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons smoked salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • 3 cups Corn Chex®
  • 3 cups Rice Chex®
  • 1½ cups Wheat Chex®
  • 1 cup small pretzels
  • 3 fresh thyme sprigs
  1. Preheat the oven to 250°. In a medium bowl, add the melted duck fat, Worcestershire, smoked salt, garlic powder, onion powder, black pepper and cayenne and stir to combine.
  2. To a large roasting pan or rimmed baking sheet, add the Corn Chex®, Rice Chex®, Wheat Chex®, pretzels and thyme sprigs. Drizzle the duck fat-spice mixture over the top and use a rubber spatula to toss and coat the Chex® evenly. Bake, stirring every 15 minutes, until the Chex® mix is toasted and fragrant, about 1 hour. Remove the pan from the oven and serve warm. (Cooled Chex® mix can be rewarmed in a 250° oven until warmed through, about 7 minutes.)
Calories per Serving 330
Total Fat 15.4 g
Saturated Fat 4.9 g
Trans Fat 0.0 g
Cholesterol 14.2 mg
Total Carbohydrates 45.7 g
Dietary Fiber 3.5 g
Total Sugars 3.9 g
Sodium 514.0 mg
Protein 4.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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