Rendered Duck Fat
Slowly melting duck skin and trimmings yields a silky, golden fat for roasting and confit.
Dietary
Keto, Wheat free, Dairy free, Nut free
Rendering duck fat low and slow separates rich, pourable fat from crisp cracklings, leaving behind a versatile cooking fat prized for roasting potatoes and searing meats. A splash of water at the start helps prevent scorching before the fat fully releases. Strain and store it for weeks in the fridge or months in the freezer.
Ingredients
- 2 pounds duck skin and fat trimmings, cut into 1-inch pieces
- 1/4 cup water
Method
-
Cut duck skin and fat trimmings into roughly 1-inch pieces, discarding any large pieces of meat or blood spots.
-
Place the fat and skin pieces in a heavy-bottomed 6-quart saucepan and add the water.
-
Set the pan over low heat and let the fat begin to melt slowly, stirring occasionally to prevent sticking.
-
Continue cooking on low heat, stirring every 20 to 30 minutes, until the fat has fully melted and the skin pieces turn golden and crisp, 2 1/2 to 3 hours.
-
Once the cracklings are deeply golden and most of the fat has rendered out, remove the pan from heat.
-
Strain the liquid fat through a fine-mesh sieve lined with cheesecloth into a clean heatproof jar, reserving the crispy cracklings separately for snacking or garnish.
-
Let the strained fat cool to room temperature, uncovered, before sealing.
-
Cover and refrigerate the duck fat for up to 3 months, or freeze for up to a year.
Rate this recipe
Rendered Duck Fat
Rendering duck fat low and slow separates rich, pourable fat from crisp cracklings, leaving behind a versatile cooking fat prized for roasting potatoes and searing meats. A splash of water at the start helps prevent scorching before the fat fully releases. Strain and store it for weeks in the fridge or months in the freezer.
3 hr 15 min 16 oz 120 cal
Ingredients
- 2 pounds duck skin and fat trimmings, cut into 1-inch pieces
- 1/4 cup water
Method
- 1
Cut duck skin and fat trimmings into roughly 1-inch pieces, discarding any large pieces of meat or blood spots.
- 2
Place the fat and skin pieces in a heavy-bottomed 6-quart saucepan and add the water.
- 3
Set the pan over low heat and let the fat begin to melt slowly, stirring occasionally to prevent sticking.
- 4
Continue cooking on low heat, stirring every 20 to 30 minutes, until the fat has fully melted and the skin pieces turn golden and crisp, 2 1/2 to 3 hours.
- 5
Once the cracklings are deeply golden and most of the fat has rendered out, remove the pan from heat.
- 6
Strain the liquid fat through a fine-mesh sieve lined with cheesecloth into a clean heatproof jar, reserving the crispy cracklings separately for snacking or garnish.
- 7
Let the strained fat cool to room temperature, uncovered, before sealing.
- 8
Cover and refrigerate the duck fat for up to 3 months, or freeze for up to a year.