How to Render Duck Fat
Rendering duck fat is a simple process that unlocks a treasure trove of rich, savory flavor for your cooking. Whether you're using it for crispy potatoes, duck confit, or to add depth to your soups and stews, duck fat is a kitchen staple that will elevate your meals to new heights. Plus, the added bonus of crispy, salty duck cracklings is not to be missed!
Servings: 40 Servings (1 to 2 cups)
Ingredients
- 1 lbs of duck fat and skin from a 5- to 6-pound duck
- 1/2 cup water
Instructions
- Separate the duck fat and skin from the bird, removing excess fat and skin from the belly, neck, and tail. Chop the fat into small, manageable pieces.
- Place the chopped fat in a heavy-bottomed pan or Dutch oven and add1/2 cup of water. Set the burner to low heat and let the fat simmer slowly. Stir occasionally to avoid burning.
- As the fat melts and the water evaporates, keep simmering until the cracklings turn golden brown and the fat is fully rendered.
- Strain the rendered fat through a fine-mesh sieve into a clean container. Allow the fat to cool before storing it in the refrigerator. The rendered fat will keep for up to 3 months in the fridge or can be frozen for longer storage.
Notes
Rendered duck fat can be stored in the refrigerator for up to 3 months or frozen for longer storage.
Don’t throw away the crispy bits! Duck cracklings are a delicious snack and can be used as a topping for soups, salads, or roasted vegetables.
This same rendering process works well for goose fat and chicken fat, too!
Nutrition
Calories: 100kcal | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 0.1mg | Calcium: 0.1mg