Rendering Animal Fat: Lard, Schmaltz, and Duck Fat
Rendered fat is one of the oldest kitchen preserves. Every culture that raised animals understood this: fat doesn't spoil the way meat does. You cook it gently until the water leaves, the protein solids sink, and what remains is liquid gold that keeps for months in a cool pantry. Lard from pork, schmaltz from chicken or goose, duck fat—each one carries the flavor of what it came from and changes what you cook with it.
You need fatty meat scraps and patience, not skill.
Rendering is forgiving. The only way to fail is to cook it too hot or walk away entirely. Use a heavy-bottomed pot—stainless or cast iron—that holds heat evenly. Low and slow is the whole technique.
- Heavy-bottomed pot or Dutch oven (5-quart minimum)
- Wooden spoon or heatproof spatula
- Fine-mesh strainer or slotted spoon
- Cheesecloth or coffee filters
- Glass jars for storage
- Instant-read thermometer (optional but helpful)
What goes in.
- 2–4 lbpork fatback, pork shoulder trim, or chicken skin and fat (for lard); chicken or goose fat and skin (for schmaltz); duck skin and fat (for duck fat)
- 1 pinchsalt (optional, for seasoning at the end)
Low heat and the patience to let it render
Set your burner to the lowest setting. You want the fat to melt gradually and the moisture to evaporate slowly. If you see aggressive bubbling or smell anything sharp, turn it down. The whole process should feel unhurried—usually 2.5 to 3 hours depending on how much fat you started with.
The method.
Cut the fat into small pieces.
Aim for roughly ½-inch cubes or smaller. Smaller pieces render faster and more evenly. If you're using skin (chicken, duck, or pork), cut it into strips or small squares. Don't worry about trimming every scrap of meat—a little protein helps carry flavor into the fat.
Place the fat in a heavy pot with a splash of water.
Add just enough water to cover the bottom—about ¼ cup. This prevents the first pieces from sticking and browning before they soften. Set the heat to low. You're not trying to cook; you're trying to melt.
Stir occasionally and let it go.
Every 15 or 20 minutes, give it a gentle stir so the unrendered fat contacts the bottom of the pot. You'll watch it transform: first it looks like chunky porridge, then liquid with pale solids floating, then the solids begin to sink and brown. This is normal. Keep the heat low enough that you don't smell anything acrid.
Watch for the finish line.
When the solids on the bottom turn golden-brown and the fat above is clear and calm (no more active sizzling), you're done. The whole pot should smell rich and savory, not burnt. This usually takes 2.5 to 3 hours. If you have a thermometer, the fat will hold around 212°F as water evaporates, then climb slowly as moisture leaves—stop when it reaches 240°F.
Strain while warm.
Line a fine-mesh strainer with cheesecloth or a coffee filter and pour the hot fat through slowly. The solids—called cracklings—will stay behind. Don't squeeze the cloth; just let gravity work. Pour the strained fat into clean glass jars.
Cool and store.
Let the jars cool to room temperature, then cover loosely until fully cool (the fat will solidify as it cools). Once solid, cover tightly. Rendered fat keeps in the pantry for months, in the refrigerator for a year, and in the freezer indefinitely.
Other turns to take.
Lard with herbs
After straining, while the fat is still warm, add a crushed garlic clove, a bay leaf, or fresh thyme. Let it infuse as it cools, then strain again before storing. Use herb lard for pie dough or vegetable roasting.
Schmaltz with gribenes
Save the golden solids (cracklings, or gribenes in Yiddish) instead of discarding them. Once cooled and crispy, they're a snack on their own or scattered over soup, salads, or roasted vegetables. Store them in a separate jar with a little of the fat to keep them from drying out.
Duck fat with aromatics
Render duck fat the same way, but add a smashed shallot or a quarter of an onion once the fat is fully liquid. Let it steep for 30 minutes on the gentlest heat, then strain. The result has a savory depth perfect for roasting potatoes.
Mixed renderings
If you have bits of different fats—pork, chicken, duck—render them together. The flavor will be more complex, less dominated by one animal. Useful if you're using trimmings.
When it doesn't go to plan.
Don't discard the solids. Cracklings taste like the animal and go into salads, on soups, or eaten as a snack. Store them in a jar with a little rendered fat so they stay crispy.
If you end up with cloudy fat, it usually means water was trapped inside. Reheat it gently to 212°F, let it sit undisturbed for an hour, and the sediment will settle. Pour off the clear fat into a fresh jar.
Rendered fat is best for high-heat cooking and baking because it has a higher smoke point than butter. Use it for pie dough, biscuits, fried chicken, roasted root vegetables, or fried eggs.
Label your jars with the fat type and the date. Lard, schmaltz, and duck fat each have different flavors and best uses.
If rendering a large batch, chill the finished fat in the refrigerator, then scrape off any sediment from the bottom before final storage. This ensures maximum shelf life.
Start with the fattest scraps: pork shoulder, chicken thighs and skin, duck thighs. Lean trimmings won't yield much.
The ones that keep coming up.
Why add water at the start?
Water keeps the first bits of fat from browning too quickly before the rest has softened. Once the water evaporates (within the first 30 minutes), you're left with gentle melting. It's a small trick that prevents burnt edges.
How do I know when it's done?
The fat above the solids should be clear and still. The solids on the bottom will be golden, not dark brown. When you stop hearing active sizzling and the smell is rich rather than sharp, it's done. If unsure, the solids should be crispy when cool.
Can I save the solids?
Yes. These are cracklings, and they're worth eating. Once cooled, they're crispy and savory. Store them in a jar with a little rendered fat. They keep for weeks and go on salads, into cornbread, or eaten as a snack.
Why is my rendered fat cloudy?
Cloudy fat usually means water or moisture got trapped during cooling, or fine protein particles didn't fully settle. Reheat gently, let it settle undisturbed for an hour in the refrigerator, then strain again into a clean jar.
How long does it keep?
At room temperature in a cool pantry, rendered fat lasts 3 to 4 months. In the refrigerator, a year or more. In the freezer, indefinitely. The cooler the storage, the longer it keeps.
What's the difference between lard, schmaltz, and duck fat?
Lard is rendered pork fat and has a mild, clean flavor—great for pastry and pie dough. Schmaltz is rendered chicken or goose fat with a richer, savory taste—use it for roasting and soup. Duck fat is luxurious and deeply savory, best for roasting potatoes and vegetables. Each one carries the flavor of its source.
Can I render fat in the oven instead of on the stovetop?
Yes. Set a Dutch oven uncovered in a 250°F oven for 3 to 4 hours. Stir every 30 minutes. The oven method is more hands-off and gives very even heat. The timing will be similar or slightly longer.
Should I salt rendered fat?
It's optional. Unsalted renders keeps longer because salt can introduce moisture. If you want seasoning, add a pinch after straining and cooling. Or salt whatever you're cooking with it.