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.
Nose to Tail in BS
4 weeks ago