Sunday, September 14, 2008

Rendering duck fat

I love duck and everything about it.

Whenever I make duck, I try to buy a whole bird and quarter it for use. I'm not doing this as a cost saver. Rather, I'm buying a whole bird to collect the massive amount of excess fat these little guys have and render it for later use.

How to render duck fat.

Take the excess fat you've collected and rough chop into smaller pieces. Inch squares are fine.

Put the fat into a pot that is big enough to hold it and an equal amount of water. Bring this up to a simmer, and keep there for about 60-90 minutes. Remove from heat and strain the liquid into a bowl, through a fine mesh strainer, and place in the fridge. While in the fridge, the rendered fat will rise to the top and solidify. Once fully cooled, the fat will come out in solid chunks, leaving a gelatinous layer beneath it. I usually discard this layer.

Store in an air tight contain in the fridge. Your duck fat should last for months.

1 comment:

Steve said...

Thanks, this is a useful tip. I also love duck (and goose) fat and the broth is very useful for soups, sauces, cous-cous, and so forth. I use a roast duck recipe I found in 'Barefoot in Paris' which calls for simmering the duck in broth before roasting. This recipe produces a couple of quarts of rich broth from which I seperate the fat and freeze in 1 quart containers. The broth gets richer each time it's used.

 
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