Rendering Duck Fat
Duck fat is a kitchen staple that elevates everything it touches, but store-bought jars are rarely as clear or fragrant as what you can make at home. By utilizing the skin and trimmings from a whole bird, you preserve a high-quality fat that remains stable in the fridge for months.
Patience is your primary ingredient.
Keep the temperature low to ensure the fat melts without scorching the crispy skin bits. You are looking for a clear, pale yellow liquid.
- Heavy-bottomed saucepan or skillet
- Fine-mesh strainer
- Glass storage jar
- Small paring knife
What goes in.
- 1 lbraw duck skin and fat trimmings
- 1/4 cupwater
Low and Slow
The water helps the fat begin to melt evenly before the skin starts to fry. Once the water evaporates, the fat renders out and the skin crisps into cracklings.
The method.
Prep the fat
Cut the raw duck skin and fat into uniform, half-inch pieces. The smaller they are, the more surface area you have for extraction.
Combine in the pan
Place the fat and water into a cold, heavy-bottomed saucepan. Turn the heat to low.
Simmer
Allow the pan to sit on low heat for an hour. Stir occasionally to prevent the bits from sticking to the bottom. The water will eventually evaporate, leaving only the fat.
Strain
When the skin pieces turn golden brown and crispy, turn off the heat. Immediately pour the liquid through a fine-mesh strainer into a clean glass jar, discarding or salting the crispy cracklings for a snack.
Cool and store
Let the fat cool at room temperature before covering it. It will turn opaque and creamy white once fully chilled in the refrigerator.
Other turns to take.
Herb-Infused
Drop a sprig of fresh thyme or a peeled clove of garlic into the liquid fat during the last 10 minutes of rendering for a subtle aromatic finish.
When it doesn't go to plan.
Keep the raw fat frozen until you have enough to make a full batch; it stays stable in the freezer for months.
Do not let the fat smoke. If you see wisps of smoke, your heat is too high and you are ruining the flavor.
Use a glass jar to store the fat, as plastic can hold onto odors from previous uses.
The ones that keep coming up.
How long will the rendered fat last?
Kept in a sealed glass jar in the refrigerator, it will stay fresh for up to six months.
What should I do with the crispy bits left in the strainer?
Those are cracklings. Sprinkle them with a little sea salt while hot and eat them immediately.
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