Rendering Duck Fat
There is no reason to discard the fat found on a whole duck or in surplus packets of skin. Properly rendered, this fat provides a high smoke point and a distinct, rich depth that butter cannot match.
Start with cold, clean fat
Trim your fat into small, uniform pieces while it is cold to keep the edges clean. Remove any bloody spots or bits of meat, as these will burn and spoil the flavor of the final product.
- Heavy-bottomed saucepan or Dutch oven
- Fine-mesh strainer
- Glass storage jars
- Slotted spoon
What goes in.
- 1 lbraw duck fat trimmings and skin
- 1/4 cupwater
Avoid the Brown
Keep your heat at the lowest possible setting. You are looking to melt the fat, not fry the solids; if the liquid begins to turn dark brown or smell like toasted popcorn, the heat is too high.
The method.
Prep the pan
Place the fat and water into a cold, heavy-bottomed pan. The water prevents the fat from scorching while the heat builds.
Render
Turn the heat to low. As the water evaporates, the fat will begin to pool. Stir occasionally to ensure the pieces do not stick to the base.
Identify the cue
When the remaining solids are shriveled, golden, and floating, the rendering is finished. This typically takes about an hour.
Strain
Set a fine-mesh strainer over a glass jar. Pour the liquid fat through, discarding the crispy solids, or save them as a snack.
Cool and store
Let the fat sit at room temperature until it turns opaque and pale yellow, then seal the jar and store it in the refrigerator.
When it doesn't go to plan.
If you have a large amount of fat, add a splash more water; it will evaporate completely by the time the rendering is finished.
Strain the fat twice if you prefer absolute clarity.
Use a glass jar to prevent any metallic flavors from leaching into the fat during storage.
The ones that keep coming up.
How long does rendered duck fat last?
Stored in an airtight jar in the refrigerator, it will remain stable for up to six months.
Can I render fat from other poultry?
Yes, the same method works for chicken or goose fat using the exact same low-heat approach.
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