Rendering Duck Fat
Duck fat is a workhorse in the kitchen, prized for the way it conducts heat and coats vegetables with a rich, clean finish. By saving the skin and subcutaneous fat from a whole duck, you turn what is often discarded into a jar of kitchen gold.
Cold starts yield the cleanest fat
Always begin with cold ingredients and a cool pan; this allows the fat to liquefy gradually before the bits have a chance to burn or turn bitter.
- Heavy-bottomed saucepan or cast iron skillet
- Fine-mesh sieve
- Glass jar for storage
- Silicone spatula
What goes in.
- 1 lbRaw duck skin and fat trimmings, chilled
- 1/4 cupWater
The low-and-slow mantra
Keep your burner at the absolute lowest setting. If the fat begins to smoke or darken rapidly, pull it off the heat immediately to avoid a scorched, off-flavor.
The method.
Prepare the skin
Cut the skin and fat into uniform 1/2-inch pieces. Keeping the size consistent ensures everything renders at the same pace.
Start the render
Place the pieces and the water into the pan. Turn the heat to low; the water acts as a buffer to help the fat begin melting evenly without sticking to the metal.
Monitor the melt
Stir occasionally with a spatula. As the water evaporates, the fat will begin to pool. The bits of skin will gradually shrink and lose their opaque white color.
Check for completion
When the skin pieces, known as grattons, are golden brown and crisp, the rendering is finished. This usually takes about an hour.
Strain and store
Pour the liquid through a fine-mesh sieve into a clean glass jar. Let it cool to room temperature before sealing and moving it to the refrigerator.
Other turns to take.
Herb-Infused Fat
Add a sprig of fresh rosemary or a bruised clove of garlic to the pan during the last 15 minutes of rendering for a subtle aromatic backbone.
When it doesn't go to plan.
Discard the crispy bits once they are strained; they are often too salty or dense to eat, though some cooks like to sprinkle them over roasted potatoes.
If the final fat looks cloudy, strain it a second time through a piece of cheesecloth.
Duck fat should be ivory-white when cold and clear when molten.
The ones that keep coming up.
How long can I store this?
Stored in an airtight glass jar in the refrigerator, it will remain fresh for up to six months.
Can I freeze it?
Yes, it freezes well. Portioned into an ice cube tray, you can pull out exactly what you need for a quick sauté.